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Chicken Cacciatore

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 4
Author: Mary Ann Dwyer

Ingredients

  • 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

Instructions

  • 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.