Chicken Cacciatore Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 to 10 bone-in, skin on chicken thighs
4 Tbsp butter, divided
4 Tbsp olive oil, divided
2 cups diced onions
2 Tbsp minced garlic
1/2 green pepper, diced
3 stalks celery, diced
1/2 lb fresh button mushrooms, sliced
flour for dredging seasoned with seasoned salt, garlic powder and paprika
8 oz can tomato paste
14 oz can diced tomatoes
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Directions: |
Directions:Preheat oven to 325º.
In a small saute pan, saute mushrooms in 1 Tbsp olive oil and 1 Tbsp butter over high heat until browned. Set aside.
Dredge chicken thighs in seasoned flour.
Heat butter and olive oil in large Dutch oven. Working in batches if necessary, brown chicken on all sides. Remove from pan.
Add onions, garlic, celery and green pepper to pan drippings and saute over medium heat until softened and turning golden. Stir in sautéed mushrooms.
Add tomato paste and stir well and cook for 2-3 minutes. Add diced tomatoes, stir. Return chicken thighs to the Dutch oven, spooning sauce over if not submerged.
Cover and bake for about 2 hours.
Remove thighs from pot and allow sauce to stand. Skim grease that rises to surface.
If sauce is not the thickness/consistency desired, bring sauce to a boil on stove and reduce until desired consistency is reached. Return chicken thighs to sauce. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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