See Also: Chicken / Poultry · Main Dishes
Chicken Cacciatore
From Dorothy McNett's recipes at www.dorothymcnett.com. Great served with some rice or macaroni and fresh biscuits or flat bread.
3 - 4 pounds chicken pieces
2-3 tablespoons flour, for dredging
1 teaspoon sea salt
1/2 teaspoon or more of freshly ground pepper
1/4 cup unsalted butter
1/4 cup extra virgin olive oil
1 medium onion, sliced or diced
2-3 cloves garlic, finely minced
1 green bell pepper, sliced or diced
1/2 pound fresh mushrooms, sliced
2-3 cups fresh tomatoes, diced (or use Pomi boxed tomatoes), or 2 cups whole baby tomatoes
1 teaspoon dried thyme
1/2 cup dry white wine or chicken broth
Wash chicken and pat dry. In a flat bowl or plate, combine flour, salt and pepper. Dredge each chicken piece in it to coat nicely. In saute pan with heavy bottom, heat butter and oil. Brown the chicken pieces about 5 minutes per side and remove to a plate. Now saute onion, garlic, bell pepper and mushrooms a few minutes. Add tomatoes and thyme. Bring to a boil, add the chicken pieces. Cover and cook over medium low heat for 30-45 minutes. Remove cover, and add wine. Cook 10 - 15 minutes more. Taste to make sure seasonings are just right, adjusting as necessary.
Recipe created 2003-08-11.
