Chicken Cacciatore
Mary Beth Atwell
ingredients
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 large onion, diced
- 1 tablespoon fresh rosemary, minced
- 1/4 cup fresh parsley, minced
- 3/4 teaspoon dried oregano
- 3/4 teaspoon salt
- pinch of hot red pepper flakes
- 4-5 lbs. boneless, skinless chicken thighs
- 1/2 cup red wine vinegar
- 1 28-oz. can diced tomatoes
- 1 28-oz. can crush tomatoes
- 1 14 oz. can chicken broth
- 1/4 cup roughly chopped basil leaves
- 1 cup white wine
- 1 red pepper, cut in strips
- 1 green pepper, cut in strips
- 8 oz. mushrooms, cleaned and sliced
- 1 lb. Campanelle or Penne pasta, cooked
directions
- 1
Place tomatoes and chicken broth in large stock pot and bring to a simmer.
- 2
Salt and pepper chicken on both sides. Heat oil in large skillet and brown chicken on both sides (in two batches). Remove chicken to platter. Saute onions, herbs, garlic and red pepper flakes in pan for about 5-8 minutes. Add vinegar and wine to pan with onion mixture and cook until reduced by half. Use a wooden spoon to scrape up brown bits in pan.
- 3
Add chicken and onion mixture to stockpot with tomatoes. Simmer for 15 minutes. Add pepper strips mushrooms and basil and cook an additional 15 minutes. Serve over pasta.
Source: Mary Beth Atwell
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