When I was young, my mother had surgery, and my dad wanted to make dinner for her, something different and new. Pouring over the cookbook, we found a chicken cacciatore dish, that looked excellent. Sadly I don’t have that same recipe, but I have found a great option instead. Please give it a try and if you have one that is excellent, please share with me too!
- Chicken Cacciatore:
- Ingredients:
- 6 chicken thighs, skinned and trimmed, boneless or bone in
- olive oil
- 1 red bell pepper, chopped
- 1 cup chopped mushrooms
- 1/2 onion, chopped
- 2 garlic cloves, finely chopped
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chicken broth, more if needed
- 1 tsp dried oregano leaves
- 1/4 cup fresh chopped basil leaves
- salt and freshly ground black pepper
- 6 cups cooked pasta, you can also you rice if you prefer
- Ingredients:
- Directions:
- Season chicken with salt and pepper.
- In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
- Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side.
- Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper.
- Add the tomatoes, broth, and oregano. Cover the pan and bring the sauce to a simmer.
- Continue simmering over low heat until the chicken is just cooked through, about 25 minutes.
- Add the chopped basil 5 minutes before sauce is done.
- Serve over 1 cup pasta.
Happy Eating!
Amateur Connoisseur 