Chicken Cacciatore

By: Mario Laliberte from mc2creativeliving.com

Chicken Cacciatore

By: Mario Laliberte from mc2creativeliving.com

"Chicken Cacciatore, which translates to hunter’s chicken, originated in Italy. In Italian cuisine, alla cacciatore refers to a meal prepared hunter style, with onions, herbs, garlic, tomatoes and sometimes bell peppers and wine. Chicken Cacciatore, which translates to hunter’s chicken, originated in Italy. In Italian cuisine, alla cacciatore refers to a meal prepared hunter style, with onions, herbs, garlic, tomatoes and sometimes bell peppers and wine. There are many variations of this dish, depending on the ingredients available in specific regions or countries. Needless to say, it is a very popular dish in many European countries, with some variations. Chicken cacciatore in Italy does not usually have mushrooms, while in France it is often prepared with them."

Click here for the easy recipe

Serves4 people

Preparation Time15 min

Cooking Time1 hr 20 min

Ingredients

1 chicken (cut into 8 pieces)
1 cup all purpose flour
1 tablespoon sweet paprika
3 tablespoons olive oil
1 onion (chopped)
3 garlic cloves (minced)
12 white mushrooms (about 8 oz)
3 cups white wine
3 cups chicken broth
1 can (28 oz) of whole tomatoes

Cut the chicken into 8 pieces (you can ask your butcher to do this, or you can buy chicken legs and breasts with skin on and bones in).
In a plate, mix the flour with 1 tbsp of sweet paprika, salt and pepper.
Flour each piece of chicken on both sides.
In a heavy bottom skillet, heat up 3 tbsp of olive oil (or enough to cover the bottom of your pan).
Brown the chicken on both sides (about 5 minutes on each side) and reserve on a plate.
In the same pan, add the onion and garlic and cook for 3 minutes.

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AuntKarolyn

May 31, 2018

I love this Chicken Cacciatore recipe. It is rustic and authentic, and full of all the Italian flavors you would expect from such a dish. The preparation is simple and the result is a marvelous Italian dish you will be proud to serve your family. I served it over linguine smothered in the tasty sauce from the recipe and crispy Italian bread on the side.