Chicken Cacciatore

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We are having a small heat wave here in Cincinnati, but unfortunately it will be down into the 40’s by the end of week. I cleaned out my garden this weekend and it made me sad that the summer is completely over. But on the other hand, I am very excited for next year’s crop. I have to admit though, it was hard to buy a bell pepper at the store for my dinner I made last night. We had my in-laws over for dinner and I made one of my all time favorite meals, Chicken cacciatore. It’s full of flavor and tender pieces of chicken, and wonderful vegetables. Of course, this is Italian, so how can you go wrong? We followed this up with some chocolate chip biscuits, another favorite, making it such a good meal.

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To start the chicken cacciatore, trim and cut the chicken into large pieces, about the size of a deck of cards. Then dredge the chicken in flour. Add some oil to a large pan over medium heat. Place chicken in oil and cook on each side for about 5 minutes. Once the chicken is done, remove from pan, and add the peppers and onions and sauté until tender and the onions are translucent. Then add the garlic and the mushrooms, and sauté for a couple more minutes. Once the mushrooms are tender, add some red wine or the diced tomatoes and deglaze the pan. If you don’t like the taste of wine in your food, I suggest using the tomatoes to get all the good stuff off the bottom. I like to use the wine. Allow that to simmer for a few minutes then add the chicken back in along with the remaining ingredients. Bring to a boil, then reduce to simmer and cover pan. Cook for additional hour to allow all the flavors of the spices to mingle and the chicken to become very tender. About 10 minutes before serving. Cook some pasta according to the package directions. Serve the chicken cacciatore over pasta.

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Chicken Cacciatore

  • 2-3 lb. chicken breasts or thighs
  • ½ cup all-purpose flour
  • ¼ cup vegetable oil
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 1 medium onion
  • 2 cloves garlic, finely chopped
  • 1 cup sliced fresh mushrooms (3 oz)
  • 1/2 cup red wine
  • 2 cans (14.5 oz) diced tomatoes, undrained
  • 2 cans (15 oz) tomato sauce
  • ½ teaspoon dried oregano leaves
  • ¼ teaspoon dried basil leaves
  • ½ teaspoon salt
  • Grated Parmesan cheese, if desired

To start, trim and cut the chicken into large pieces. Then dredge the chicken in flour. Add some oil to a large pan over medium heat. Place chicken in oil and cook on each side for about 5 minutes. Once the chicken is done, remove from pan, and add the peppers and onions and sauté until tender and the onions are translucent. Then add the garlic and the mushrooms, and sauté for a couple more minutes. Once the mushrooms are tender, add the red wine or the diced tomatoes and deglaze the pan.  Allow that to simmer for a few minutes then add the chicken back in along with the remaining ingredients. Bring to a boil, then reduce to simmer and cover pan. Cook for additional hour to allow all the flavors of the spices to mingle and the chicken to become very tender. About 10 minutes before serving. Cook some pasta according to the package directions. Serve the chicken cacciatore over pasta. Sprinkle with parmesan cheese.

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