Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 1/2 c. flour; 1 tsp. salt; 1/4 tsp. pepper; 2 1/2 to 3 lb. chicken, cut; 1/4 c. olive oil; 16 oz. tomatoes; 8 oz. tomato sauce; 1 c. mushrooms, sliced; 1/4 c. water; 1/4 c. sliced olives; 1 medium onion, chopped; 2 cloves garlic; 1 tsp. salt; 1 tsp. oregano; 1/4 tsp. pepper; 1 bay leaf; snipped parsley; cooked rotini

18 ingredients

12 steps

Ingredients

1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 to 3 lb. chicken, cut
1/4 c. olive oil
16 oz. tomatoes
8 oz. tomato sauce
1 c. mushrooms, sliced
1/4 c. water
1/4 c. sliced olives
1 medium onion, chopped
2 cloves garlic
1 tsp. salt
1 tsp. oregano
1/4 tsp. pepper
1 bay leaf
snipped parsley
cooked rotini

Directions

1

Mix flour, 1 teaspoon salt and 1/4 teaspoon pepper.
2

Coat chicken with flour mixture.
3

Heat oil in 12-inch skillet or Dutch oven until hot.
4

Cook chicken over medium heat until brown on all sides, about 15 minutes.
5

Drain fat from skillet.
6

Mix tomatoes, tomato sauce, mushrooms, water, olives, onions, garlic, 1 teaspoon salt, oregano, 1/4 teaspoon pepper and bay leaf.
7

Break up tomatoes with fork.
8

Pour over chicken.
9

Heat to boiling; reduce heat.
10

Cover and simmer until thickest pieces of chicken are done, about 30 minutes.
11

Sprinkle with parsley.
12

Serve with rotini. Serves 6 to 8.