Chicken Cacciatore is a rich, hearty chicken stew that's loaded with fresh onions and peppers. As sophisticated as this recipe looks, it's not difficult to make. Serve with some crusty bread and a green salad for a table of happy, satisfied diners!
PREP TIME: 20 minutes
COOK TIME: 1 hours 0 minutes
One 3 to 3 1/2 pound cut-up whole chicken
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 red bell pepper, sliced
2 yellow onions, sliced
1 can (14.5 oz) diced tomatoes with liquid
1 can (8 oz) tomato sauce
1 cup fresh mushrooms, sliced
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 cloves garlic, finely chopped
Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
Add bell pepper, onions and remaining ingredients. Heat to boiling; reduce heat to medium-low. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone.
Garnish with Parmesan cheese, if desired.