Chicken Cacciatore

Chicken cacciatore is a hearty chicken stew with tomatoes, peppers, mushrooms and onions. Using bone in, skin on chicken makes the meat crispy on the outside and juicy on the inside. It's perfect for fall and winter, and can be made up to 2 days ahead of time. It goes well on top of any pasta, but tomorrow I will be serving it with good 'ole fashioned egg noodles!

You will need:

•3-4 skin on, bone in chicken thighs

•3-4 skin on, bone in chicken breast 

(For the chicken breast, cut crosswise)

** I used 6 pieces of chicken total to serve 3. I froze the rest **

• 4 cloves of garlic diced

• 1 red bell pepper sliced

• 1 green bell pepper sliced

• 1 onion sliced

• 2 tablespoons butter

• 3 tablespoons olive oil 

• 1 28oz can if diced tomatoes with juices

• 2 tablespoons capers (optional)

• salt and pepper

• 1 pinch of dried oregano

• 1 pinch of dried basil 

• 1 lb of pasta of choice

• 3 cups of all purpose flour

• 1 package of sliced mushrooms

• 1 cup white wine

Start by seasoning the chicken with salt and pepper on both sides. 

Dredge each chicken with flour and shake excess flour off. On medium high flame, add butter and oil to a sauté pan and brown each piece for about 1 minute on each side. (This is only to get the chicken crispy on each side. You aren't cooking it through). After browning, remove chicken to a desperate plate. Don't over crowd during the browning process. It's better to do in small batches. 

After chicken is done browning, pour out half the oil/butter mixture. 

Add the peppers, onion and garlic. Sauté for 2-3 minutes. Add salt, pepper, oregano and basil. 

Add the mushrooms and sauté for another 3 minutes. 

Add 1 cup white wine and bring to a boil. Reduce the flame to medium and add the whole jar of diced tomatoes and the capers. 

Put the chicken back into the pot. Don't cover it with the sauce. You want half the chicken out so it stays nice and crispy. 

Cook in the oven COVERED on 350 for 40 minutes, increase heat to 375 and cook for an additional 20 minutes. 

If you are cooking ahead for another day, store in the fridge and reheat in the oven on 350 for 40 minutes. 

If serving same day, cook pasta and top with the chicken cacciatore. 

Enjoy!!!!