I think in a previous life I must have been Italian. Serve me an Italian dish and I’ll be your best friend for life. I think I put on five pounds just from the aromas coming from my kitchen when I’m cooking anything Italian!
The first main dish I ever prepared on my own growing up was this Chicken Cacciatore. I think I was probably 12 or 13 years old, and when I served it to my dad, as usual, he said it was the best thing he ever ate. I totally agreed with him on this one. This chicken cacciatore is dee-lish! When I have cooked this dish with the windows open during the summer, I actually have had neighbors ask me what’s cooking in my kitchen. I kid you not!! You’ll see what I mean if you give this one a go. The aroma coming from that skillet on your stove is going to have you counting the minutes til dinner.
This recipe was from a very old cookbook in my mother’s cookbook collection. When I graduated from college, and moved away from home this was one recipe I was sure to grab! My mom wrote it down on a recipe card for me, which is now worn and stained with sauce, and there is no other recipe I have ever used for chicken cacciatore. I know the recipe by heart since I have made it so many times, but each time I get ready to make it that card comes out of my recipe box and sits on the counter while I’m preparing it, just like it’s the first time I made it for my dad.
I love this recipe because #1 it’s easy, #2 it’s loaded with fresh garlic, green peppers, onions and mushrooms, and #3 it’s deliciously zesty! I use dark meat for this recipe because it always turns out so juicy and tender. I like to serve mine over some spaghetti or penne. I often times just enjoy a piece of the chicken with an extra ladle full of the sauce with all those yummy vegetables in a bowl served with a nice crusty bread to sop up the sauce. Paired with a salad and a nice glass of wine, it’s just perfect! Mangia, mangia friends!!
- 3 lb. mix of chicken thighs and legs I use parts with skin on
- 1/3 cup all-purpose flour
- 2 tsp. kosher salt divided
- 3/4 tsp. ground black pepper divided
- 1/4 cup olive oil
- 1 large green pepper julienned and cut into 2 inch pieces
- 1 large yellow onion sliced and quartered
- 8 oz. fresh mushrooms sliced
- 4 cloves garlic minced
- 1 28 oz. can tomato sauce
- 1/3 cup water
- 1 1/2 tsp. oregano
- 1/2 tsp. thyme
Rinse chicken pieces and pat dry with paper towels.
In shallow bowl combine flour, 1 tsp. salt and 1/2 tsp. pepper
Dredge chicken pieces in flour mixture.
Heat olive oil in large skillet. Brown chicken on both sides for about 20 minutes.
Remove chicken from skillet and place on paper towel lined plate.
Drain excess fat from skillet. Return chicken to skillet.
Add green pepper, onion and mushrooms.
Mix together garlic, tomato sauce, water, oregano and thyme. Pour over chicken and vegetables.
Cover and simmer on medium-low for 45 minutes until chicken is tender and no longer pink inside, stirring occasionally to prevent sticking.