Chicken Cacciatore is a chicken dish filled with flavor and goodness. The vegetables increase the nutritional content. This dish is superb for your family and for guests.
1/4 cup all-purpose flour
1 1/4 teaspoons salt
3/4 teaspoon Watkins Black Pepper
1 3 1/2- to 4-pound chicken, cut into pieces or 8 chicken breasts
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
1 green or red bell pepper, diced
8 ounces sliced mushrooms
4 cloves garlic, finely chopped
1 teaspoon Watkins Thyme
1 teaspoon Watkins Basil
1 Watkins Bay leaf
1 28-ounce can tomatoes
1/3 cup dry red wine
In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pat the chicken dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, bell pepper, mushrooms, garlic, thyme, basil, and bay leaf. Cook for 10 minutes. Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer.
Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf.
Serve with pasta, rice, mashed potatoes, or polenta, crisp green salad, and garlic bread.
- Chicken can also be cooked in the oven at 350 degrees F for one hour or in a slow cooker on low for 6 – 8 hours.
- Chicken broth can be substituted for the dry red wine.