We love a one pot dinner. You get a whole lot of flavor, without a whole lot of clean up! This one is packed with Italian flavor, and will soon be a staple in your weekly meal rotation.
Marguerite Henderson shares how to make chicken alla cacciatore. Sounds fancy, but is easy enough for the home cook.
Chicken Alla Cacciatore (Hunter’s Style)
- 1 whole chicken, cut up into 8 pieces
- 1-cup flour
- ¼ cup olive oil
- 3 cloves garlic, slivered
- 1 onion, chopped
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- ½ lb. thinly sliced mushrooms
- 15 oz. can Italian chopped tomatoes
- 6 oz. can tomato paste
- 1 cup red wine or beef broth
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- ½ tsp. ground black pepper
- Grated Romano cheese
Wash chicken; pat dry. Dredge in flour and sauté in olive oil until golden on all sides.
Add garlic; cook 1 minute. Add onion, peppers, and mushrooms and cook another minute. Add tomatoes, tomato paste, wine, basil, oregano, salt, and pepper. Stir well; cover and simmer on low heat for 45 minutes – 1 hour, stirring occasionally. Serve with grated cheese over pasta, cous cous, or rice. Serves 4.