Chicken Cacciatore - Mike's Way Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/2 lb. Chicken Thighs, bone-in, skin-on
1 cup Flour
3-4 Tbsp. Olive Oil or Butter (Mike Tip: European-sytle high-fat salted butter)
6-8 oz. Mushrooms, sliced (Mike Tip: Shiitake Mushrooms for richer flavor)
1 medium Green Zucchini, sliced
1 small Yellow Bell Pepper, sliced
1 small Red Bell Pepper, sliced
1 small White Onion, sliced
2-3 Cloves Garlic, pressed/minced (Mike Tip: Use Pampered Chef Garlic Press)
1 Tbsp. Mild Italian Seasoning (more-or-less to taste or how strong the seasoning is)
2 (15 ounce) cans of Diced Tomatoes, low sodium - no salt added
1 cup Chicken Broth, low sodium - no salt added, (split into halves)
1/2 cup Dry Red Wine (optional)
Pasta Noodles (Mike Tip: Fettuccini or other wide noodles)
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Directions: |
Directions:- Heat oil/butter in a large pot or Dutch oven on the stovetop over medium/high heat.
- Add onion & garlic, cook until translucent (1-2 minutes).
- While onion & garlic are cooking, dredge chicken in flour.
- Add chicken to pot/Dutch oven, brown on both sides (~15 Minutes).
- Add mushrooms, bell pepper, zucchini, 1/2 cup chicken broth, & Italian Seasoning.
- Bring to a boil then reduce to a simmer and cover for 35 minutes.
- Add Pasta, 1/2 cup chicken broth, and red wine. Bring to a boil, cover and simmer for another 15-20 minutes or until pasta is fully cooked and chicken easily falls off the bone.
- Remove as many bones as you can before serving.
- Garnish with parmesan cheese and/or a pinch of dried red pepper flakes for some added kick. |
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