Kittencal's Chicken Cacciatore

READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a large skillet over medium-high heat (I have listed 6 tablespoons oil, use enough oil to cover the bottom of your skillet).
  • In a shallow bowl mix the flour with garlic powder, then coat each piece of chicken lightly in the flour mixture (shaking off any excess).
  • Cook the chicken in oil over medium-high heat on both sides until just lightly browned (about 4 minutes per side) then remove to a plate and set aside.
  • Add in mushrooms, onions and green bell pepper; cook stirring for about 3-4 minutes or until just softened scraping any browned bits that have accumulated on the bottom of the skillet.
  • Add in fresh garlic, chili flakes, oregano and basil; cook stirring for 2 minutes.
  • Add in tomato paste; cook stirring constantly for 2 minutes.
  • Add in diced tomatoes with juice, chicken broth and wine, olives, seasoned salt and bay leaf; bring to a boil.
  • Reduce heat to low and simmer covered for about 15 minutes stirring occasionally (just to blend the flavors).
  • Return the browned chicken back to the skillet (carefully turn the chicken to coat with the sauce).
  • Reduce heat to low and simmer covered for about 1-1/4 hours, stirring occasionally and turning the chicken pieces a few times during cooking.
  • Season sauce with more salt if desired and black pepper about halfway through cooking.
  • Serve with cooked pasta.
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