| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- Olive oil, as needed
- 1 (4 to 5-pound) chicken, cut into 8 to 10 pieces
- Kosher salt
- 2 large onions, sliced
- Pinch crushed red pepper flakes
- 4 garlic cloves, smashed and finely chopped
- 1 red pepper, seeded and cut into 1/2-inch dice
- 1 yellow pepper, seeded and cut into 1/2-inch dice
- 1 pound cremini mushrooms, cleaned and sliced
- 2 cups dry white wine
- 2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed
- 1 bundle thyme
- 3 bay leaves
- Sauteed Haricot Verts, see recipe
Instructions
- Coat a large, wide pot with olive oil and put over high heat. Season the chicken with salt. To taste, and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove it to a plate and discard most of the excess fat.
- If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, to taste, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and cook until they are soft. Add the white wine and reduce by half.
- Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and the bay leaves. Bring the liquid to a boil, then reduce the heat to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
- Remove the chicken from the pot and arrange it on a pretty serving platter. Taste the sauce for seasoning and adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken and serve. Tastes like chicken!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 769 |
| Total Fat | 47 g |
| Saturated Fat | 12 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 49 g |
| Cholesterol | 173 mg |
| Sodium | 2033 mg |
| Serving Size | 1 of 6 servings |
| Calories | 769 |
| Total Fat | 47 g |
| Saturated Fat | 12 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 49 g |
| Cholesterol | 173 mg |
| Sodium | 2033 mg |
Reviews
This is THE recipe for cacciatore. Easy to follow and so delicious. The colorful ingredients create a lovely plate presentation. I don’t drink but the wine adds such a rounded depth of flavor and the alcohol cooks off. Should there be leftovers, it becomes the next lasagna!
Athough it doesn’t has a good presentation I kind of liked it
by the way if you want to see really nice healthy and beautiful recipes chech mines at http://bit.ly/1E6kSKo
not a very imaginative recipe. flavor was very predictable. like eating at a chain (not very good restaurant
Absolutely revel in your recipes!!! really enjoy the way you attack chicken and tame it down.Delicious!Fun! Lots of “pop” in the taste area.
Delicious!! A little labor intensive, but so worth it!
This was good. Used boneless thighs and served it over rice. We’re not used to chicken in tomato-based sauce, so it was different. Still good.
Loved it! I used boneless breasts and they were so juicy and tender. The sauce was fabulous (used crushed tomatoes and seasoned perfectly. Great job Anne.
This was great! I changed the recipe a bit by using a jar of roasted red peppers instead of the red and yellow and using crushed tomatoes. also added in basil in the end! great dinner!
ABSOLUTELY the best recipe I’ve ever cooked for chicken and healthy too. It was such a hit with my family they called in friends for the leftovers and the bachelors took the rest home. Thank you Anne!
yumtastic. i didnt have white wine so i used a dry red instead. the chicken was fallin off the bone tender and infused with the flavorful sauce. i served it on top of some salt n buttered whole wheat angel hair pasta. chef anne is my hero ^.^