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Chicken Cacciatore

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“This is a classic Italian dish. Posted for ZWT7. I found this on the internet.”
1hr 45mins
8 pieces chicken

Ingredients Nutrition


  1. In a shallow bowl, combine flour, 1 teaspoons of the salt, and 1/2 teaspoons of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
  2. Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4-5 minutes per side. Transfer to a plate; set aside. Repeat with remaining chicken.
  3. Add the onion to the pan and cook for 2 minutes. Add the celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.
  4. Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and remaining salt and pepper. 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. Stir in the parsley.

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