Chicken Cacciatore

Today is National Chicken Cacciatore Day! I wasn’t aware until 12pm, however as soon as I found out I knew I had to honor the special food holiday by whipping up this tasty dish for dinner. “Chicken Cacciatore” means chicken prepared “hunter style” with tomatoes, onions, herbs and bell peppers. Some people use red wine, some throw in white wine. Once prepared, it’s served with warm crusty bread and pasta. I’m currently on a no carb, ok low carb, diet so I skipped the bread. (my husband doesn’t like to suffer with me when I diet so he gets the pasta!)

1 whole chicken cut into pieces
1/4 cup flour
2 tsp. black pepper
2 tsp. salt
1 tablespoon olive oil
1 onion diced
3 garlic cloves diced
1 red bell pepper diced
Mushroom, sliced
1 large can of crushed tomatoes
1/2 cup of red wine
1 tsp. of freshly chopped oregano
1 bay leaf

Rinse and pat dry chicken pieces. Combine 1/4 cup flour, 1 tsp black pepper, 1 tsp salt in large bowl. Dredge chicken in flour. Heat 1 tablespoon olive oil in large skillet. Brown chicken on all sides, about 5 minutes each side. Remove chicken from skillet and set aside. Add the onion, garlic, mushrooms and red bell pepper to the skillet and saute until tender. Then add the can of crushed tomatoes,red wine, chopped oregano and bay leaf. Season with remaining black pepper and salt. Stir and bring to a boil. Return chicken to sauce, lower flame and cook for about 45 minutes or until chicken is cooked through. Remove bay leaf and serve over cooked pasta or rice.

~ Recipe submitted by Nina Safar

Print Friendly


4 thoughts on “Chicken Cacciatore”

Leave a Reply

Your email address will not be published. Required fields are marked *

You might also like