Chicken Cacciatore
Servings: 6
Calories: 438cal
Ingredients
- 3-4 pounds bone-in skin-on chicken, cut up
- Salt and freshly ground black pepper
- 4 tablespoons olive oil
- 1 medium onion chopped
- 1 medium yellow bell pepper chopped
- 1 medium red bell pepper chopped
- 8 ounces sliced mushrooms
- 4 cloves garlic minced
- 2 tablespoons capers
- 4 teaspoons dried Italian seasoning OR 1 each of oregano and rosemary
- ½ cup dry red wine
- 28 ounces diced tomatoes do not drain
- 1 cup chicken broth or stock
- 1 bay leaf
Instructions
- Rinse chicken pieces and pat dry with paper towel. Season to taste with salt and pepper.
- In a dutch oven over medium heat warm the olive oil until shimmering. Brown chicken on both sides, about 3-4 minutes each. Remove from pan and set aside.
- TO the pan, add onion and bell pepper and saute until tender, about 4-5 minutes. Add sliced mushrooms and saute for another 2-3 minutes. Move vegetables to one side of the pan and add garlic, capers, and dried herbs. Cook, stirring constantly, for 1 minute.
- Pour in the wine. Scrape up any brown bits and cook for 3-4 minutes.
- Stir in tomatoes and broth then add the bay leaf. Bring to a low boil.
- Nestle the chicken pieces into the tomato mixture and let it come to a simmer. Cover pan and cook for 90 minutes. If you like the vegetables very soft, almost melting into the sauce, add 30 more minutes.
Notes
- For a thicker sauce, remove lid at the end of the cooking time and let it simmer 30 more minutes to thicken up.
- You can use a fryer chicken, we used 1 breast, 3 thighs and 2 legs
Nutrition
Serving: 1portion | Calories: 438cal | Carbohydrates: 11g | Protein: 38g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 327mg | Potassium: 1047mg | Fiber: 2g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 18.4mg | Calcium: 107mg | Iron: 3.3mg
