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Chicken Cacciatore (Hunter Style Chicken) Recipe

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This recipe for Chicken Cacciatore (Hunter Style Chicken), by , is from What's Cookin' ?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dotty Goldman

Category:
Category:

Ingredients:  
Ingredients:  
1 (4-lb) chicken, cut into serving pieces, trimmed of excess fat (or 3 to 4 lbs chicken thighs, bone in, skin on)
Salt
2 Tbsp extra virgin olive oil
1 medium onion, thinly sliced root to tip (about 1 cups)
1 red or green bell pepper, seeded, sliced into -inch wide slices
8 oz crimini mushrooms, thickly sliced
2 garlic cloves, thinly sliced
⅓ cup white or red wine*
2 to 3 cups firm ripe tomatoes, peeled and chopped, with their juices, or 1 (28-oz) can plum tomatoes in their juice
tsp freshly ground black pepper
1 tsp dry thyme (or 2 tsp fresh, chopped)
1 tsp dry oregano (or 2 tsp fresh, chopped)

Directions:
Directions:
1. Rinse chicken and pat dry. Season on all sides with salt.
2. Heat oil in a large skillet on medium heat. Working in batches so that you don't crowd the pan, place chicken pieces skin side down in the pan. Cook until nicely browned, about 5 minutes, then turn over and lightly brown the other side.
3. Remove chicken to a bowl and set aside. Drain off all but 2 Tbsp of rendered fat. If you have less than 2 Tbsp fat in the pan, add more oil until you have about that much oil coating the pan.
4. Add the onions, bell pepper, mushrooms to the pan. Increase the heat to medium high.
5. Cook until onions are translucent and mushrooms have given up most of their moisture, stirring frequently, about 10 minutes.
6. Add the garlic to the pan and cook 1 minute more.
7. Add the wine and scrape up any browned bits at the bottom of the pan. Simmer until the wine is reduced by half and then add the tomatoes.
8. Stir in the pepper, thyme, oregano, and about 1 tsp salt. Taste to adjust. Simmer uncovered for another 5 minutes.
9. Place chicken pieces on top of tomatoes and onions, skin side up. Lower heat and cover skillet with the lid slightly ajar. Cook chicken on a low simmer, turning and basting from time to time. Cook until thighs are tender, about 30 to 40 minutes.

Personal Notes:
Personal Notes:
*This recipe calls for added wine, which is traditional. It does add to the flavor. If you have a dietary restriction that prohibits wine, just omit.

 

 

 

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