Janet Boehm's Traditional Chicken Cacciatore Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Step 1
½ teaspoon Course Ground Pepper
1 teaspoon Minced Garlic
1 teaspoon Marjoram leaves
½ teaspoon Oregano leaves
½ teaspoon Crushed Rosemary Leaves
½ teaspoon Thyme leaves
Mix all spices evenly in a small bowl. Set aside.
Step 2
1 teaspoon salt
¼ cup flour
4 chicken thighs (bone in, skinless)
3 tablespoons olive oil
1 package mushrooms thinly sliced
1 medium onion coarsely chopped (1 cup)
1 pepper (green, red, or yellow) coarsely chopped (1 cup)
1 can (14 ½ oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce (I use a bigger can because we like the sauce)
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Directions: |
Directions:Mix flour, salt and pepper in a shallow dish. Coat chicken evenly with flour mixture.
Heat 2 tablespoons olive oil in a large skillet. Add chicken and brown until lightly brown about 5 minutes. Heat the remaining 1 tablespoon oil in the same skillet. Add mushrooms, onions, and bell peppers; cook and stir 5 minutes on medium heat or until tender.
Stir in remaining ingredient and spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low, cover and simmer 5 minutes or until chicken is heated through. (I usually put in in a crock pot and cook for 6 hours on low.) Serve over cooked pasta of choice. |
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Personal
Notes: |
Personal
Notes: I served this when all the Nedostup Family was over my house for dinner the night before Vincent and Maria Cerni's wedding. Everyone that ate that night asked me for the recipe.
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