Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 1-1/2 T. butter; 1-1/2 T. extra virgin olive oil; salt and pepper; 3-1/2 to 4 lbs. bone-in chicken (either breasts, thighs or legs, or combo; 1/2 lb. crimini mushrooms, halved or quartered; 1 lg. onion, chopped; 1 green pepper, chopped; 4 cloves garlic, chopped; 1/2 C. dry white wine; 1/2 C. fresh tomatoes, chopped; 8 oz. tomato sauce; 8 oz. can chopped tomatoes; 1 t. salt; 1/2 t. dried marjoram; 1/2 t. dried oregano; 1/2 t. dried thyme; 1/2 C. chicken broth; 1-1/2 T. fresh parsley, chopped; 12 oz. spinach fettucini noodles, cooked according to package directions.

19 ingredients

8 steps

Ingredients

1-1/2 T. butter
1-1/2 T. extra virgin olive oil
salt and pepper
3-1/2 to 4 lbs. bone-in chicken (either breasts, thighs or legs, or combo
1/2 lb. crimini mushrooms, halved or quartered
1 lg. onion, chopped
1 green pepper, chopped
4 cloves garlic, chopped
1/2 C. dry white wine
1/2 C. fresh tomatoes, chopped
8 oz. tomato sauce
8 oz. can chopped tomatoes
1 t. salt
1/2 t. dried marjoram
1/2 t. dried oregano
1/2 t. dried thyme
1/2 C. chicken broth
1-1/2 T. fresh parsley, chopped
12 oz. spinach fettucini noodles, cooked according to package directions.

Directions

1

Heat butter and oil in dutch oven over med-hi heat. Pat chicken dry, sprinkle with salt and pepper, then add chicken to pan and cook, turning until browned, 4-5 min. per side (this may take two batches, and will probably splatter); remove chicken from pot and wrap in foil to keep warm).
2

While chicken is cooking, chop the vegetables.
3

Reduce heat to medium and add mushrooms, onion, green pepper and garlic to pan drippings and cook, stirring often, until onion is soft (5-10 min). Stir in wine and allow it to bubble off for a minute or two. Add fresh tomatoes and cook a minute or two. Add tomato sauce, canned tomatoes, salt, dried herbs and chicken broth.
4

Return chicken to pot along with accumulated juices from the foil. Nestle chicken pieces in the sauce. Bring to a boil, reduce heat, cover and simmer (slow constant bubbles, not furious bubbling) about 35-40 min, until meat is no longer pink.
5

Remove chicken pieces from pot and allow them to cool on a cutting board, long enough to allow chicken to be handled. Remove skin and bones and discard, returning large boneless chicken meat back into the sauce.
6

(Can be refrigerated at this point.)
7

Heat gently. Stir in chopped parsley (reserve a small amount for garnish). Spoon sauce over a bed of hot, cooked spinach noodles in individual pasta bowls.
8

Garnish with remaining parsley.