Chicken Cacciatore
Cooking Instructions
- 1
Mix the flour, granulated garlic, dry oregano, thyme, salt and pepper in a gallon zip lock bag then shake to mix,. Add the chicken and shake to coat
- 2
After coating well with seasoned flour, shake off excess flour
- 3
Note...Depending on pan size more oil may be needed) You are trying to brown not cook the chicken. It is important not to have the oil to hot.
- 4
Heat oil; in a large sauce pan or Dutch oven and brown the chicken on all sides. Take out and set aside.
- 5
If after browning the chicken if the bottom of the pan looks burned or seems to dark clean the pan and add 2 ounces of oil for the next step
- 6
In the same pan Add garlic, onions, sauté in pot for 2 minutes Add mushrooms, sauté in pot for 2 minutes Add red and green bell peppers sauté in pot for 1 minutes Add the tomatoes and sauté in pot for 1 minutes
- 7
Add remaining ingredients simmer for 5 minutes then add the browned chicken back into the pot and simmer 25-30 minutes covered lightly stirring as not to burn. Season to taste with salt and pepper.
- 8
Serve over the pasta type of your choosing.
- 9
Garnish with chopped parsley
- 10
We are at a School so no wine was used in the making of this dish. You could add 4 ounces of red wine and take out four ounces of chicken stock. Taste great either way:)
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