Chicken Cacciatore is beloved classic is always a treat for young and old. A most essential recipe for your repertoire. Its name is clouded in controversy, not its flavor. Try this with a side of cappellini pasta or other thin spaghetti. A glass of white wine goes perfectly with Cacciatore!
- 2 pounds chicken pieces (to 2 1/2 pounds)
- all-purpose flour
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons butter
- 3 Tablespoons minced shallots
- 1 teaspoon minced garlic
- 1/2 Cup sliced red and green pepper, seeded
- 6 medium mushrooms; sliced
- 1 can tomato paste (6 ounces)
- 1/2 Cup white wine
- 1 3/4 Cups diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 small bay leaf
- 3/4 teaspoons fresh thyme leaves
- 1 1/2 teaspoons chopped fresh basil
- 3/4 teaspoons chopped fresh marjoram
- cooked linguine, ziti, penne, rice or fettuccine
- Lightly coat chicken pieces with flour.
- Heat olive oil and butter in large Dutch oven or casserole.
- Saute chicken pieces, a few at a time, until browned on all sides. Remove chicken from pan. If desired, remove skin from chicken.
- Saute shallots, garlic and mushrooms in the pan until softened, 3 to 5 minutes. Stir in tomato paste and wine. Add tomatoes, salt, red pepper slices, pepper, bay leaf, thyme, basil and marjoram.
- Return chicken to pan. Cover and simmer over low heat until chicken is tender, 35 minutes. Remove bay leaf.
- Serve chicken and sauce with cooked pasta or rice.
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