A Japanese pancake filled with deliciousness is called okonomiyaki. The fundamental okonomiyaki recipe is included in the ingredients. You are welcome to add any additional meats or vegetables. Enjoy experimenting with the components!
| Servings: | 8 |
| Yield: | 4 servings |
Ingredients
- 2 cups all-purpose flour for coating
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (4 pound) chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes
- ½ teaspoon dried oregano
- ½ cup white wine
- 2 cups fresh mushrooms, quartered
- salt and pepper to taste
Instructions
- Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
- Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
- Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
Nutrition Facts
| Calories | 670 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 2 g |
| Protein | 47 g |
| Saturated Fat | 10 g |
| Sodium | 423 mg |
| Sugars | 3 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I added a lot more salt because I knew it would need it, most recipes are very bland. I think a better choice to use instead of white cooking wine would be Sherry. I believe the next time I try to make it I will add Sherry. But, all in all it was really easy to prep and took about 45 minutes to cook make.
I have made it twice and it is fabulous
This is my new favorite recipe. I’ve substituted red wine for white and it’s still delicious!
I basically followed this I just like more garlic so added double
I make this all the time I love it!!!!!
Our favorite chicken cacciatore recipe on the site. I’ve made it a lot. I personally add more garlic for our tastes but wouldn’t knock the recipe because we love garlic more than most people. The recipe is well written and is delicious! I am an old cook and do a lot of things other cooks may not do. I throw leftovers from the fridge or freezer in if I got them, or a little cold coffee that’s too old to drink, in any recipe I please. It may make it better or I wish I hadn’t done it. But that doesn’t change a recipe. This recipe is wonderful! Thanks ??
My family loved it! I will definitely save in my recipe box. The chicken melted right off the bone!!
I’ve made it twice and followed the recipe each time. Excellent recipe. Chicken was moist and vegetables were cooked to the right texture. It was even better the next day.
It was so good! Easy to make. I omitted the bell peppers because I just don’t like them. Also, I had to use moscato for the wine.
Pretty good. I used three chicken breasts which I cut in half and so I had 6 nice size pieces. I just dusted flour over the chicken and sprinkled with salt and pepper before frying them in 3 tbl of olive oil. The flour is necessary to thicken the sauce later. I also added 1/2 c. of red wine instead of the white and I sliced the onions and green pepper. I did add about 1 tb of tomato paste to thicken the sauce a bit. It was done in only 30 minutes. Served it with baked ziti and sauteed garlic and onion spinach. Thanks!
I made this in the crockpot on low for 8 hours. It was a bit watery so I thickened with a little cornstarch and water. I also added a bit more salt.
Added 6 oz tomato sauce to diced tomatoes.
used Thighs, floured in bag shaking,
Made it to almost 50 years of age before ever experiencing this particular deliciousness. So glad I used your recipe for my first attempt. I served it with garlic parmesan ‘polenta’ – grits. Amazing. I am already drooling, anticipating the leftovers. Thank you so much!
recipe was great. Needed a little more oil to fry the chicken. I didn’t have white wine so I used red and it was still delicious.
Happy with the result.
Best cacciatore recipe!!!!!! Delicious!! Just like my mom used to make!!
Excellent recipe, used a 28oz can of diced tomatoes and added 1 small can of tomato paste but other than that, kept it as listed. Turned out delicious, will definitely be making again. Thank you very much!
Super easy and cooks up quickly.
I tried to make this ‘as described’ but I messed it up a bit. I used the wine to deglaze the pan after I browned the chicken. I also added some basil, because I grabbed the wrong spice jar when I was going for the oregano. The only intentional change I made was to use bone-in thighs rather than a whole chicken. I’m not sure why it’s important to brown the chicken first, when it’s going to end up stewing in the juice. The skin was nice and crispy before the wet ingredients were added. By the time the dish was served, the skin was limp and unappetizing, so we just removed it afterward. I also found the sauce to be a bit too oily by the time it was served. Probably because I had used only thighs, with skin on. The next time I make it, I’ll use boneless, skinless thighs. The flavour was excellent and this will now be added into our list of keepers.
Great. Few extra spices and finished in oven for 2 hours.