Tuesday, June 12, 2012

Kelsey's Chicken Cacciatore

I'm always on the lookout for great one-pot, easy recipes. I was watching Kelsey's Essentials on the Cooking Channel one morning and Kelsey was featuring one-pot meals that included
this recipe for Chicken Cacciatore. I already have an Easy Chicken Cacciatore, but I'm always up for trying out newer classic recipes.

This recipe tasted a little different than my go-to recipe because of the use of red wine rather than white wine. Both recipes taste great. But deciding on which recipe to use will depend on what kind of wine I have on hand. Serve this with some crusty Italian bread or your favorite pasta to complete the meal.

1/4 cup all-purpose flour, for dredging
2 tsp. salt, plus more for seasoning
2 tsp. black pepper, plus more for seasoning
1 (3-4 lb.) chicken, cut into pieces, rinsed and dried
3 Tbsp. olive oil
10 ounces mushrooms, quartered
1 onion, chopped
1 red bell pepper, coarsely chopped
3 cloves garlic, minced
1/2 cup dry red wine
1/2 cup chicken broth
1 (28 oz) can diced tomatoes in juice
4 tsp. dried oregano
2 tsp. dried thyme
1/4 cup fresh basil, chiffonade for serving

1) In a shallow dish, combine flour with 1 teaspoon salt and 1 teaspoon pepper. Season chicken pieces with 1 teaspoon salt and 1 teaspoon pepper. Working in batches, dredge chicken in the flour mixture. Turn to coat and shake off excess flour.

2) In a large pan or Dutch oven, heat oil over medium heat. Brown chicken in the pan, a few pieces at a time to avoid overcrowding. Cook chicken for 5 minutes on each side. Remove and transfer chicken to a plate and brown remaining chicken.

3) In the same pan, add mushrooms, onion, red bell pepper and garlic and saute just until tender. Add wine and simmer until reduced by half. Add broth, tomatoes, and oregano. Return the chicken to the sauce and turn them to coat in the sauce. Add thyme and bring mixture to a simmer. Then lower heat to medium low and cover. Continue simmering for 40 minutes or until tender. Season with more salt and pepper to taste. Garnish with fresh basil and serve with pasta or crusty Italian bread.

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