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How to Make Chicken Cacciatore II - A Step-by-Step Guide

Chicken Cacciatore is a classic Italian dish that is both hearty and comforting. It is a one-pot meal that is perfect for feeding a crowd or for a cozy family dinner at home. This recipe for Chicken Cacciatore II is a slight twist on the traditional dish, adding in some extra flavor and complexity.

The key to a great Chicken Cacciatore is in the sauce. This recipe uses a combination of tomatoes, onions, garlic, and herbs to create a rich and savory sauce that is the perfect complement...

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Ingredients

  • 2 (3 pound) whole chickens, each cut into 8 pieces
  • salt and ground black pepper to taste
  • 1 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 large green bell pepper, seeded and chopped
  • 6 cloves garlic, minced
  • 1 pound white button mushrooms, quartered
  • 2 teaspoons chopped fresh oregano
  • 1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
  • 2 tablespoons tomato paste
  • ¾ cup white wine
  • 1 ½ cups chicken stock
  • 3 tablespoons capers, drained and rinsed
  • 2 tablespoons coarsely chopped fresh basil

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 8 servings

  • Season the chicken pieces with salt and black pepper.
  • Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
  • Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
  • Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
  • Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
  • Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
  • Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
  • Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
  • Stir in capers and sprinkle with basil to serve.

    • Nutrition

    587 cal.

    • Total Fat: 30g
    • Saturated Fat: 8g
    • Cholesterol: 146mg
    • Sodium: 543mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 51g
    • Vitamin C: 31mg
    • Calcium: 79mg
    • Iron: 5mg
    • Potassium: 936mg

    Categories

    Italian recipes
    Main recipes
    Chicken recipes
    Tomato recipes
    Stew recipes