CLASSIC CHICKEN CACCIATORE

  • 3 - 3½ lb cut up whole chicken
  • ½ cup all-purpose flour
  • ¼ cup vegetable oil
  • 1 medium green bell pepper
  • 2 medium onions
  • 1 can (14.5oz) diced tomatoes, undrained
  • 1 can (8oz) tomato sauce
  • 1 cup sliced fresh mushrooms
  • 1½ tsp chopped fresh oregano leaves
  • 1 tsp chopped fresh basil leaves
  • ½ tsp salt
  • 4 garlic cloves, finely chopped
  • Grated Parmesan cheese

DIRECTIONS

In 12-inch skillet, heat oil over medium-high heat. Coat chicken with flour. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain oil.

Cut bell pepper and onions crosswise in half; cut each half into fourths.

Stir bell pepper, onions and all remaining ingredients except cheese with chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone. Top with cheese. Servings: 6 Adapted from BettyCrocker.com        

 
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