Chicken Cacciatore

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Recipe by South Your Mouth

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Chicken Cacciatore

8-10 pieces bone-in, skin on chicken thighs and legs

Salt & pepper

Olive oil

1 green pepper, sliced

1 large onion, sliced

5-6 cloves garlic, minced

1/2 cup red wine

1 28-oz. can crushed tomatoes

2-3 teaspoons sugar

2 teaspoons Italian seasoning

2 teaspoons oregano

1/2 teaspoon red pepper flakes (optional)

1 lb. angel hair pasta

Parmesan cheese

Fresh basil (optional)


Season chicken pieces liberally with salt and pepper. Add enough olive oil to a large skillet to coat the bottom and heat over medium-high heat. Do NOT use a cast iron skillet for this as it will react to the red wine and possibly tomatoes. Once the oil is hot, add chicken pieces and brown on all sides. Cook in batches so not to overcrowd the pan. Set browned chicken pieces aside.


Add green pepper and onion to pan and sauté for 3-4 minutes. Add salt to taste and garlic then continue cooking for 2 minutes. Add red wine to deglaze the pan and cook for about 7-8 minutes or until wine is reduced by half.


Add tomatoes (undrained), sugar, Italian seasoning, oregano and red pepper and stir well. Continue cooking until bubbly then remove from heat. Taste for seasoning and add more salt and pepper if desired. If your pan is oven-proof and large enough, add chicken pieces (if not, simply pour the sauce into a baking dish then add chicken) cover with aluminum foil and bake at 350 degrees for one hour and 30 minutes. Remove foil, baste chicken with sauce then continue cooking for 10 minutes or until skin has absorbed the sauce.


Let dish rest, uncovered, for 15 minutes.


Meanwhile, cook pasta per manufacturer’s instructions for al dente preparation in liberally salted water. Serve pasta with sauce and chicken pieces. Garnish with freshly grated parmesan cheese and chopped basil if desired. I served mine family style by removing the chicken from the sauce, stirring the pasta into the sauce then replacing the chicken to the dish atop the pasta.


Notes:

  • The amount of sugar needed really has to do with preference and the tomatoes you use as some are more acidic than others. Start with 2 teaspoons then add a third if desired. I typically use 3.
  • The wine is optional but highly recommended.
  • You can use bone-in, skin-on chicken breasts if desired (not boneless, skinless as they will overcook and be dry) but reduce initial cook time to one hour (vs. 1 hr. and 30 mins.).
  • You can finish this in a crock pot if desired. Instead of placing the dish in the oven, finish cooking in the crock pot for 3-4 hours on high or 6-7 hours on low.

The recipe makes 4-5 servings.

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