Chicken Cacciatore for #SundaySupper at the #FamilyDinnerTable
- 1 cup all-purpose flour for coating
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried basil
- 1 (4 pound) chicken, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 (14.5 ounce) cans plum tomatoes
- ½ teaspoon oregano
- ½ cup white wine
- 2 cups fresh mushrooms, sliced
- salt and pepper to taste
- Directions
- Mix your flour, salt, pepper and basil together on a plate. Heat olive oil in a large skillet over medium heat.
- While oil heats, dip chicken parts into flour mixture and lightly shake off excess flour.
- Fry chicken on both sides until browned.
- Remove browned chicken to a plate. Keep warm.
- Add peppers, onions, garlic to the pan. Fry until softened but not mushy.
- Scrape pepper mix from the skillet into a Dutch oven. Add chicken back to pot. Add tomatoes, wine, mushrooms and oregano.
- Cook for approximately 30 minutes until chicken is thoroughly cooked.
- Serve over rice or noodles.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/chicken-cacciatore-for-sundaysupper-at-the-familydinnertable/
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