Chicken Cacciatore
  • Cooking Time: 2 1/2 to 3 hrs
  • Servings: 10
  • Preparation Time: 30
  • 1 whole chicken(cut up)or a combo of breast and thigh about 3 to 4 pounds
  • 4 cups chicken stock
  • 2 1/2 cup marinara sauce
  • 1 large onion(minced)
  • 1 roasted red bell pepper(minced)roast your own or use from a jar
  • 4 cloves garlic(left whole but slightly smashed)
  • 1 cup dry white wine
  • 1/2 cup kalamata olives(chopped)
  • 1 cup mushrooms(sliced)
  • 1/4 cup fresh basil
  • 1 1/2 tsp dry oregano
  • salt and pepper to taste
  • enough flour to dredge chicken through
  • olive oil to coat pan bottom
  1. Remove skin from chicken rinse with cold water and pat dry,next season both sides with salt and pepper and dredge through flour pat off the excess,working in batches sear chicken on all sides until golden brown,remove from pan and set aside,now add onions bell pepper and saute 5 min until soft,add garlic cloves and saute another 3 min,add wine to deglaze pan and reduce by half,add stock and reduce by half,remove garlic,add marinara,chicken, olives and oregano to pot,bring to a boil,reduce to a simmer and let cook partially covered for about 2 hours,when chicken is done remove to a plate,add mushrooms and cook another 20 min,turn off heat now add chicken back to pot(i pulled the meat from the bones leave on if you want to)add the fresh basil and serve over rice or pasta
This recipe uses my base red sauce but use your favorite marinara,I have replaced capers with olives(like em better)and mushrooms.if you don't like them leave em out it's just as good without..enjoy!