Name: Round 2 Recipe: Chicken Cacciatore
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 3 servings
Cuisine: italian
Ingredients: 1/4 cup all-purpose flour; 2 teaspoons Italian seasoning, divided; Salt and freshly ground black pepper; Chicken legs and thighs reserved from Chicken Pot Pies recipe; 1/4 cup canola oil; 1 cup sliced mushrooms; 1 green bell pepper, large dice; 2 cups soup reserved from Tomato Soup recipe; 1/2 cup chicken broth, reserved from Chicken Pot Pies recipe; 1 tablespoon freshly chopped parsley leaves

Directions

In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.

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Round 2 Recipe: Chicken Cacciatore

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