Chicken Cacciatore Ingredients:
2 lbs bone-in
chicken thighs and legs, with skin on
1 lb fusili pasta
1 can diced tomatoes
1 cup chicken stock
1 large yellow onion halved then sliced
1 green bell pepper sliced into strips
1 clove of garlic
4 oz white mushrooms sliced
3 tbsp olive oil
1 tbsp butter
1 cup white wine
1 tbsp red pepper flakes
1 tsp dried oregano
1 tsp dried basil
Chicken Cacciatore Cooking
1.) Roughly chop onion and pepper. Slice
mushrooms and finely dice garlic. 2.) Pat chicken dry with a paper towel, and season
skin-side with fresh ground pepper and salt.
3.) Heat olive oil over high in a large enamaled pot and brown chicken about 2 minutes
starting with the skin-side down, and then turning over for another 2 minutes.
4.) Remove chicken and reserve. Reduce heat to med, add butter, onions and garlic, then
cook down for 4-5 minutes.
5.) Next add pepper, and cook for 2 minutes, then add mushrooms and cook for another 2-3
minutes, stirring regularly.
6.) Add white wine to deglaze, using a wooden spoon to scrape up and dissolve any browned
bits from the bottom of the pan.
7.) Finish with oregano, basil, pepper flakes, and salt and pepper to taste. Add tomatoes
and chicken stock and bring to a boil.
8.) Place chicken back into pot, skin-side up, then adjust heat to keep at a low simmer for
45 minutes uncovered.
9.) While the chicken is simmering, fill a large pot halfway with salted water and bring to
a boil. Add pasta and cook 8-12 minutes, depending on package instructions.
10.) Drain pasta, toss with a bit of olive oil to prevent sticking, then mix with
cacciatore sauce and serve!