Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 1 (3 1/2 lb) whole chickens, cut into 8 pieces; salt & freshly ground black pepper; 1/2 teaspoon paprika; 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 1/2 green bell pepper, seeded, cored, and cut into slivers; 1/2 red bell pepper, seeded, cored, and cut into slivers; 2 garlic cloves, minced; 4 ounces cremini mushrooms, wiped clean and sliced; 12 pitted olives, sliced (I prefer black, but you could use green); 1/2 cup dry white wine; 1 (28 ounce) can whole tomatoes, drained and crushed; 1 teaspoon dried oregano

Submitted by Alan in SW Florida

"A family favorite! A pasta, like fettuccine, would be delicious alongside to benefit from the sauce."

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Ready In:: 1hr 35mins
Ingredients:: 13
Serves:: 4

ingredients

1 (3 1/2 lb) whole chickens, cut into 8 pieces
salt & freshly ground black pepper
¹⁄₂ teaspoon paprika
2 tablespoons extra virgin olive oil
1 medium onion, chopped
¹⁄₂ green bell pepper, seeded, cored, and cut into slivers
¹⁄₂ red bell pepper, seeded, cored, and cut into slivers
2 garlic cloves, minced
4 ounces cremini mushrooms, wiped clean and sliced
12 pitted olives, sliced (I prefer black, but you could use green)
¹⁄₂ cup dry white wine
1 (28 ounce) can whole tomatoes, drained and crushed
1 teaspoon dried oregano

directions

Dry the chicken pieces on paper towels and season with salt, pepper, and paprika.
Heat the oil in a large skillet and brown the chicken on all sides. Remove the pieces to a baking dish as they are browned.
Preheat oven to 350 degrees.
Add the onion, green and red peppers, and garlic to the skillet and cook over medium heat until they are soft but not brown. Add the mushrooms and continue cooking until the mushrooms have wilted and are starting to brown. Stir in the olives, wine, tomatoes, and oregano. Season the mixture with salt and pepper.
Pour the sauce over the chicken and cook in the oven for about 45 minutes. The chicken is done when the juices run clear when the dark meat is poked with a small knife. Serve immediately.

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Reviews

i made this for a dinner party this weekend..what a hit!! already had a friend request the recipe... my dad always made this dish, but i never watched him in the kitchen...he must've made it this way, because it brought me back about 30 years!!!thanks for the memories!!

ramonaciccaglione

RECIPE SUBMITTED BY

Alan in SW Florida

212

<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>

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