chicken cacciatore

Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 8 - chicken thighs, skin-on; 1 1/2 cups - all-purpose flour; 1 teaspoon(s) salt; 1 teaspoon(s) black pepper; 1 teaspoon(s) garlic powder; 2 tablespoon(s) olive oil; 2 clove(s) garlic, minced; 12 - pearl onions, peeled if necessary (or 1 medium onion, halved, and cut into thin half-rings); 1 large green bell pepper - halved and cut into thin strips; 2 cups - chopped tomato (or 1 (15-oz) can diced tomatoes); 1/2 cup - white wine; 1 teaspoon(s) dried oregano leaves; 1 cup - button mushrooms, sliced; ## TO SERVE (OPTIONAL):; 4 servings - cooked spaghetti noodles, drained and still warm

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4 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on May 23, 2019

This is a recipe from a neighbor lady (Christina Rebelos) who lived across the street during my childhood. (That family moved when I was a teenager and went on to own and manage a Greek restaurant in a small coastal town in Washington state). Tina was an excellent home cook and had all sorts of wonderful Greek and Italian recipes that she was always happy to share with others. This was her family's recipe that I've used as my "to go" recipe for Chicken Cacciatore for well over 40 years now. It's one of my most requested recipes. Thanks, Tina!

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prep time 15 Min

cook time 1 Hr

method Pan Fry

yield 4

Ingredients

8 - chicken thighs, skin-on
1 1/2 cups - all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
2 cloves garlic, minced
12 - pearl onions, peeled if necessary (or 1 medium onion, halved, and cut into thin half-rings)
1 large green bell pepper - halved and cut into thin strips
2 cups - chopped tomato (or 1 (15-oz) can diced tomatoes)
1/2 cup - white wine
1 teaspoon dried oregano leaves
1 cup - button mushrooms, sliced
TO SERVE (OPTIONAL):
4 servings - cooked spaghetti noodles, drained and still warm

How To Make chicken cacciatore

Step 1

In a shallow bowl, mix together flour, salt, pepper and garlic powder. Dredge the chicken thighs in the flour mixture.

Step 2

Heat olive oil in large skillet or electric fryer. Add thighs and sauté thighs in olive oil over medium heat for about 5 minutes each side or until lightly browned.
Step 3

Reduce heat to low. Add garlic, onions and green pepper to skillet, and simmer on low for 10 minutes.
Step 4

Add tomatoes, wine and oregano to skillet. Cover skillet and simmer for another 20 minutes or until vegetables are tender. Add the mushrooms and simmer 10 to 15 minutes more or until chicken is thoroughly done.
Step 5

Arrange the thighs on top of cooked spaghetti noodles, and spoon pan sauce over each serving.
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