Chicken Cacciatore is a classic rustic country-style dish that will surely delight your whole family. Hunters-style chicken has many different family variations. This one is fairly simple to make and goes along way as far as feeding a bunch of people.
I like using chunks of vegetables for this dish. It seems to make a much heartier meal. Braising the chicken in broth, tomatoes and wine adds such an intense flavor to the dish, you’ll definitely be eating it with a very large loaf of Italian bread and a heavy bold glass of red wine.
You can serve this Chicken Cacciatore dish over ziti, spaghetti or rice, though I sometimes prefer it with a side of fried polenta.
2 whole chicken cut into pieces
1/2 cup of flour for dredging
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
1/4 cup of extra virgin olive oil
1 28oz can of diced tomatoes
1 large yellow onion cut into chunks
1 green pepper cut into chunks
1 cup of porcini or Portobello mushrooms
1 15oz can of chicken broth
1/2 cup of dry red wine
1 tsp of dried oregano
1 tsp of dried basil
1 pound of spaghetti, ziti or other type of pasta
1/4 cup of fresh parsley chopped
Mix salt and pepper into the flour.
Dredge the chicken in the flour.
In a large skillet sauté the chicken in batches in the olive oil until brown.
Place chicken in a large pot and add the tomatoes, broth and wine and cook for about 15 minutes.
Add the mushrooms, onions and green peppers.
Season with basil and oregano.
Cover and cook for around 45 more minutes.
In 6 quarts of water boil your pasta until al dente, around 10 minutes.
Drain the pasta.
Place the spaghetti on a large serving platter and top with the chicken and sauce. Garnish with parsley and your ready to serve. Serves 8 people.
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