This Chicken Cacciatore Recipe is a simple recipe to put together. It does require quite a bit of cooking time, but it is well worth it. I followed the recipe and kept it simple. If you wanted to you could add red and green sweet peppers, and maybe a sliced zucchini to fancy it up a little bit. I used canned chopped tomatoes that had Basil, Oregano, and garlic already added but you could change this by using pure chopped tomatoes, and then adding your own seasoning.
The next time you can’t figure out what to put on the menu for supper give this Chicken Cacciatore Recipe a try; it’s really good.
Chicken Cacciatore Recipe
- 1 frying chicken (cut into pieces – breast pieces cut in half crosswise)
- ½ cup all-purpose flour
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ cup cooking oil (divided)
- 2 tablespoons butter (divided)
- 4 cloves garlic (crushed and minced)
- 1 medium onion (cut in half and sliced thin)
- 1 package fresh mushrooms (8 ounces sliced thin)
- 1 can diced tomatoes with Oregano, Basil, and garlic (14.5 ounces)
- ½ cup red wine
- In a 9-inch pie dish whisk together the flour, salt, and pepper.
- Place ½ the oil in a large skillet with 1 tablespoon of butter over medium-high heat. Roll the chicken in the flour mixture to coat, and brown the chicken until golden on both sides.
- In a separate skillet using the rest of the oil, and butter, cook the onion and mushrooms until mushrooms have given up most of their moisture and are tender. Spread the mushroom mixture out to form a pocket in the center of the pan, add the garlic, and continue cooking until fragrant – about 1 minute. Mix the garlic into the onion mixture.
- Spoon the mushroom mixture over the top of the chicken. Distribute the chopped tomatoes over top and then gradually pour in the wine. Cover, reduce the heat to simmer and cook until chicken is done. (About 1 ½ hours)