Chicken Cacciatore
This is a flavorful and delicious dish. I have made this several times for company since it is one you do all the prep work throw it in a dutch oven and let it bake while you clean up or socialize or whatever.
I love those types of meals! I don’t know about you but it is SO hard for me to get up and clean the kitchen after eating dinner. I always do of course because it’s equally hard for me to wake up to a messy kitchen the next morning but it is just not my favorite thing to eat dinner and then jump up and start cleaning.
I like to sit, relax, enjoy the lingering flavors and chat.
So if I can get something going and then let it bake, I am happy.
On that note. Be sure you start this dish with plenty of time, it does take a full hour in the oven and you also have to get it there so plan accordingly.
- 1 pound Pasta
- 1 whole chicken, cut up
- Salt And Freshly Ground Black Pepper, To Taste
- ½ cups All-purpose Flour
- 4 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 onion, sliced
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 5 cloves Garlic, minced
- 12oz crimini mushrooms, sliced
- ½ teaspoons Ground Thyme
- ¼ teaspoons Turmeric
- ½ teaspoons Kosher Salt
- Red Pepper Flakes, Crushed, To Taste (optional)
- ¾ cups Dry White Wine
- 1 can (28 Ounce) Diced Tomatoes (with Their Juice)
- Chopped Flat Leaf Parsley
- Parmesan Cheese, For Sprinkling
- Preheat oven to 350 degrees (F).
- Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. If you end up with a lot of fat in the pan you can pour off the excess, but I usually have to add more.
- Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute.
- Add mushrooms and stir around for 1 minute.
- Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.)
- Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.
- Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.
- Bring salted water to boil in a large pot and cook pasta according to package directions. Drain and set aside.
- Remove pan from the oven.
- Drain the pasta and serve with a little chopped fresh parsley and grated Parmesan.
Thanks for the recipe: ThePioneerWoman.com
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