Photo: Keith Young's Chicken Cacciatore Recipe
Ingredients
- Flour, to coat chicken
- 2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3's
- 3/4 cup olive oil
- 6 cloves garlic, peeled and halved
- 10 to 12 ounces white mushrooms, sliced
- 1 large onion, peeled and sliced
- 2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
- 2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
- 1 cup dry white wine
- 1 (15 1/2-ounce) can chicken broth
- 1 (28-ounce) can whole tomatoes, with their juice, crushed
- 1 teaspoon crushed red pepper
- Kosher salt
- 1 teaspoon dried oregano
- 2 to 3 tablespoons tomato paste
- 6 leaves fresh basil, chopped
Directions
Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside. Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
This dish goes well with any pasta or rice and tastes even better the following day.
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By Lijemtu
Ogden, UT
on November 25, 2011
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I'm on a low carb diet, so I didn't make the rice. It was very good, but I'm not sure I liked it as much as Bobby's
By anne75243_12657678
Dallas, 83
on July 01, 2011
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Dee-Lish!!!
By marleneiscooking
Orange County, CA
on June 07, 2011
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Excellent recipe! Everytime I've made it I get rave reviews and everyone loves eating it! I've also used 6 chicken breasts when I want to use a healthier chicken. This has wine AND chicken broth which give it a very rustic taste and makes it very comforting to eat. A great make-ahead meal which tastes even better the next day. Hubby doesn't like green peppers so I used 4 red peppers and I used 1/2 tsp Cayenne because I didn't have red pepper flakes and it tasted great. I served it with rice which was cooked in chicken broth. I saw this episode of Throwdown and Bobby Flay's recipe looked good too but this recipe won...Make this recipe, you won't be disappointed!
Read all 88 reviews