Scallops wrapped in bacon and delicately marinated in teriyaki, brown sugar, and freshly grated ginger. At every gathering I attend, these are a resounding success. They go quickly, and after that I’m often contacted for the recipe. What a fantastic mix! I frequently hear remarks like this. These are really difficult to stop eating.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (3 pound) whole chicken, cut into pieces
- ½ cup all-purpose flour
- ¼ cup peanut oil
- 2 cups onions, cut into thin rings
- ½ cup chopped green bell pepper
- 2 cloves garlic, crushed
- 1 (8 ounce) package sliced fresh mushrooms
- 1 (14.5 ounce) can crushed tomatoes, drained
- 1 (8 ounce) can tomato sauce
- 1 teaspoon salt
- ¼ teaspoon dried oregano
- ¼ cup sherry
Instructions
- Rinse and pat the chicken pieces dry with paper towels, then coat with flour in a bowl or a resealable plastic zipper bag. Heat the peanut oil in a large skillet over medium heat, and brown the chicken on all sides until golden brown, about 15 minutes. Remove the chicken, and set aside in a bowl.
- Cook the onions, green bell pepper, and garlic in the oil left in the hot skillet until the onion slices are translucent, about 5 minutes; stir in mushrooms, and cook and stir until the mushrooms have given up their liquid and are almost tender, about 10 more minutes. Pour in crushed tomatoes, tomato sauce, salt, oregano, and sherry, and mix well; stir in the chicken pieces and any juices that have collected.
- Simmer until the chicken meat is tender and no longer pink in the thickest part of a thigh, and the juices run clear, 30 to 40 minutes.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 528 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 4 g |
| Protein | 41 g |
| Saturated Fat | 7 g |
| Sodium | 844 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I used bone-in chicken thighs only because that’s what I accidentally pulled out of my freezer. I used petite diced tomatoes, seasoned the chicken before coating it in the flour and added some chicken broth. We enjoyed and it’s a recipe I would make again.
1.1.21 This turned out pretty well. I used boneless-skinless chicken thighs rather than whole chicken pieces and would do so again. There’s one thing I will change if I make this again, and that is I’ll use a can of petite diced tomatoes rather than crushed tomatoes. This is personal taste, but I would have preferred a chunkier sauce rather than a sauce that is more like a smooth-textured tomato sauce. Other than that, we really enjoyed this.
Very tasty. I added a tablespoon of Italian seasoning and 4 plum tomatoes.
Hubbie and both kids loved it 🙂 Easy and delish!
Was somewhat blend will increase seasoning if made again
This to me is a REAL cacciatore recipe. Just what I was looking for. Very basic. Glad I kept searchimg
We weren’t too crazy about this one. My kids didn’t care for the veggies/sauce, and even I didn’t care for it after the first couple of bites. Probably a good recipe for some, just not for us.
Excellent recipe. My husband is Italian and he said this recipe tasted and smelled just like what his mother used to make! We added Italian peeled tomatoes which we hand crushed, 1/4 tsp oregano and 1/4 tsp of basil. Also some fresh parsley. Great one pot dish!!!!!!!
I followed this recipe exactly and used all fresh ingredients. It was just plain bland. I will use more wine and more spices next time.
nice=)
Great dish! I’ve made mine pretty much the same way, but never thought of the sherry, and that adds a great bit of oomph. The mushrooms are fabulous, too. Thanks, Carole!