I rounded out my weekend of cooking with a full-flavored, hearty pot of Chicken Cacciatore. I absolutely loved this dish. The fragrance of the mushrooms, red bell peppers and tomatoes melding together was not only aromatic but enticing, making it really hard for me to not taste-test as I cooked.
Luckily, I savored enough of the meal to serve over pasta and even had enough extra sauce to freeze for a later date.
1 chicken (3 to 4lbs), cut into pieces
flour, for dredging
salt and pepper
3 tbsp olive oil
10 oz cremini mushrooms, quartered
1 yellow onion, chopped
1 large bell pepper, seeded and coarsely chopped
4 cloves garlic, minced
1/2 cup dry red wine
1/2 cup chicken broth
1 28oz can diced tomatoes, in juice
3 tsp dried oregano
2 tsp dried thyme
1) Combine flour, 1 teaspoon of salt and 1 teaspoon of pepper. Pat chicken dry and sprinkle with salt and pepper. In batches, dredge chicken pieces in flour mixture, shaking off excess flour.
2) Over medium heat, heat oil in a Dutch oven. Brown chicken in the pan, a few pieces at a time. Cook for about 5 minutes on each side. Remove and transfer chicken to a plate.
3) In the same pan, saute garlic, onion, mushroom and red pepper until just tender. Once tender, add wine and simmer until reduced by half. Next, add the tomatoes, broth and oregano.
4) Return the chicken pieces to the pan and turn to coat in the sauce. Add the thyme to the sauce and bring to a simmer. Reduce heat to medium-low and cover. Simmer pot for 40 minutes.