this is a dish I have been making for decades. Been a while since I whipped up a batch and the wife was asking me to make it thus, I made it. So good! the prep kinda takes while but its not really difficult and VERY WORTH IT. I have a pic of it done and out of the oven...we scarfed it down before plated pics were taken. Served over rice last night, but its great over pasta, rice, farro, I think it would be great on anything or by itself with sides. heres the pic (there is a whole chicken cut up uder all that goodness you can see) and my version of the recipe;
Chicken Cacciatore
1 Fryer Chicken cut into pieces
½ cup flour
1 tsp salt
¼ cup butter
¼ cup olive oil
2 medium onions sliced
1 green pepper sliced
1 lb. mushrooms sliced
4 cloves garlic sliced
1 lb. 12 oz. Italian Plum tomatoes drained and chopped (juice reserved) OR 2 – 14 oz. cans tomatoes - San Marzano's preferred.
2 tsp chicken bouillon
2 TBS parsley
1.5 tsp salt
¼ tsp pepper
½ tsp oregano
½ tsp marjoram
½ tsp thyme
½ cup white wine
½ cup sliced ripe olives
Parm
Chicken Cacciatore
1 Fryer Chicken cut into pieces
½ cup flour
1 tsp salt
¼ cup butter
¼ cup olive oil
2 medium onions sliced
1 green pepper sliced
1 lb. mushrooms sliced
4 cloves garlic sliced
1 lb. 12 oz. Italian Plum tomatoes drained and chopped (juice reserved) OR 2 – 14 oz. cans tomatoes - San Marzano's preferred.
2 tsp chicken bouillon
2 TBS parsley
1.5 tsp salt
¼ tsp pepper
½ tsp oregano
½ tsp marjoram
½ tsp thyme
½ cup white wine
½ cup sliced ripe olives
Parm
- Dredge chicken in flour and salt
- Brown chicken in butter/oil mixture
- Remove to casserole dish
- Sauté mushrooms, onion, green pepper and garlic.
- Stir in tomatoes, bullion, parsley, seasonings, wine ½ cup reserved juice
- Cook to blend
- Add to chicken
- Cover and bake at 350 for 45 min
- Uncover, top with olives, bake 15-20 longer
- Remove chicken and vegetables to warm platter (rarely if ever so this or the next step).
- Boil liquid till reduced and thickened, pour over chicken
- Serve with pasta and parmesan