| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 4 to 5 servings |
Ingredients
- Flour, to coat chicken
- 2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3’s
- 3/4 cup olive oil
- 6 cloves garlic, peeled and halved
- 10 to 12 ounces white mushrooms, sliced
- 1 large onion, peeled and sliced
- 2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
- 2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
- 1 cup dry white wine
- 1 (15 1/2-ounce) can chicken broth
- 1 (28-ounce) can whole tomatoes, with their juice, crushed
- 1 teaspoon crushed red pepper
- Kosher salt
- 1 teaspoon dried oregano
- 2 to 3 tablespoons tomato paste
- 6 leaves fresh basil, chopped
Instructions
- Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
- Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside. Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
- Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
- This dish goes well with any pasta or rice and tastes even better the following day.
Reviews
I made this recipe for the second time. It is such an easy recipe and is enjoyed by all. the blend of the peppers and onions with the garlic and crushed tomatoes is so delicious. I always tell my family about the person who created it and how I first saw this on the food network, I think it was Bobby Flay (Not sure. Serve over rice to absorb all that sauce!!!
Excellent! So delicious!
This recipe is fantastic as Pork Cacciatore! I actually used boneless pork loin ribs, cut them in small pieces, salt and pepper, dredged in flour and fried them in batches as you would the chicken. Also, I only used 1/2 cup of white wine. Served it over spaghetti. My boyfriend and I loved it! I can’t wait until my family tries it!!!!! P.S. I will use this recipe for my next “Chicken” Cacciatore……
The family loved it. The only change was adding one small diced jalepeno to it.
Served it over rice made with chicken broth. Fantastic
Served it over rice made with chicken broth. Fantastic
I’ve made this so many times I don’t need the recipe anymore 🙂 It’s amazing! I serve it over saffron rice and top with fresh julienned basil.
I know Keith a long time, so when I was searching the site for this recipe I couldn’t resist. The family thought it was great but next time I will just salt and pepper the chicken without the skin and brown it that way. I doubled the recipe and cooked it in a large lasagna metal pan on the stove over two burners.Today I cooked it for hours,and the fried outside came off, but the house smelled amazing. Those firefighters are lucky to have such a cooking talent on staff!!! Condolences to Keith whose wife passed away from breast cancer.
Great recipe. Took the skin off the chicken (except the winds of course, salted and peppered the skinless chicken and used whole wheat flour. First time I made it I cut the peppers a little to thin, they shrink. Also used a serrano pepper instead of the red pepper flakes. We love it and its in our rotation. Those Firefighters they are good at everything!
This flavor was rich and full, better than other recipes I’ve used. I made only a few adjustments to the ingredients, and believe it would be equally good right from the printed copy. I used eight (8 thighs with skin and bone, I used only one green and one red pepper. The sauce seemed like a lot, but not when you want to douse your pasta. Fresh veg and herbs are key, along with a generous hand with the sauce. Can’t wait to do it again!
I made this dish yesterday and it was delicious. I followed it exactly with the exception of the olive oil. Since I try to limit fats, I started with 2 Tblsp and added as needed. It is a keeper.