Today we will be making a classic Italian chicken recipe, Chicken Cacciatore.
This Chicken Cacciatore recipe will impress you, your family members, friends, and guests. Don't miss this recipe, it is sure to be a hit in your house. Join us for Episode-26 on the #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. #ItalianFood
CHICKEN CACCIATORE RECIPE
Servings: 4-6 | Prep Time 20 | Cooking Time - 60-90 mins
CHICKEN CACCIATORE INGREDIENTS
6 Chicken Legs
6 Chicken Thighs
1 28 oz. Can Whole Tomatoes (San Marzano)
1 - 1 ½ Cups Chicken Stock (add as needed)
3 Bell Peppers (red, yellow, orange)
1 Cup of Flour + 1 tsp Salt
1 Spanish Onion
1 Cup White Mushrooms
4 Cloves Garlic
12 Kalamata Olives
1/2 Cup Fresh Basil
3 oz. Extra Virgin Olive Oil
Salt and Pepper to tastes
Pinch of Oregano
1 lb. Linguine
1 tbsp. Salt for pasta water.
CHICKEN CACCIATORE INSTRUCTIONS
Start by trimming the excess chicken skin and discard. You can remove the skin altogether or sub boneless, skinless chicken thighs.
Season the Chicken with Salt and Pepper.
Place the Chicken in a sealable bag and add Flour and Salt combo.
Seal the bag and give it a good shake.
Make sure you shake off excess flour before adding the Chicken to the pan.
Add 3 oz. Extra Virgin Olive Oil and Garlic to the pan and heat up.
Remove Garlic once it is brown and set aside.
Place the Chicken in the pan, brown on both sides, remove the Chicken from the pan, and place it on the side.
While your Chicken is cooking you can cut the Peppers and Onion.
After removing the chicken, add Peppers, Onion, and Garlic to the pan.
Deglaze pan with ½ cup of Chicken Stock or White Wine.
Add tomatoes to the pan.
Add Mushrooms to the pan.