chicken cacciatore

Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 1 h 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoon(s) olive oil; 2 pound(s) bone in, chicken, legs and thighs, skinned; 1 can(s) (28 oz.) crushed tomatoes; 1 can(s) (14.5 oz.) diced tomatoes, undrained; 1 can(s) (6 oz.) tomato paste; 8 ounce(s) fresh mushrooms, sliced; 1 - small onion, chopped; 1/2 - green bell pepper, diced; 4 clove(s) garlic, minced; 1 teaspoon(s) sugar; 4 tablespoon(s) chopped, fresh parsley (divided, reserving half); - fresh grated parmesan

(2 RATINGS)

154 Pinches 3 Photos

Amy H.

Detroit, MI

Updated on Jul 22, 2012

best chicken caccitore ever!

Rate

prep time 15 Min

cook time 1 Hr 20 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 tablespoons olive oil
2 pounds bone in, chicken, legs and thighs, skinned
1 can (28 oz.) crushed tomatoes
1 can (14.5 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
8 ounces fresh mushrooms, sliced
1 - small onion, chopped
1/2 - green bell pepper, diced
4 cloves garlic, minced
1 teaspoon sugar
4 tablespoons chopped, fresh parsley (divided, reserving half)
- fresh grated parmesan

How To Make chicken cacciatore

Step 1

In large, deep skillet, heat olive oil. Add chicken and brown. Drain off oil.

Step 2

Add remaining ingredients, except for reserved 2 Tbsp. fresh parsley and fresh Parmesan. Reduce heat and simmer for 1 hour, or until chicken is very tender.
Step 3

Serve chicken and sauce over hot, cooked fettuccine or thin egg noodles. Sprinkle with reserved fresh parsley and fresh grated Parmesan.
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