Chicken Cacciatore

14 ingredients
5 steps

Ingredients

  • 1/3 cup Pillsbury BEST All Purpose Flour
  • salt
  • black pepper
  • 3 pounds chicken pieces meaty, breasts, thighs, drumsticks
  • 1/4 cup Crisco Pure Vegetable Oil
  • 1 medium onion chopped
  • 1/2 cup green pepper chopped
  • 2 cloves garlic minced
  • 14 1/2 ounces tomatoes whole, undrained
  • 8 ounces tomato sauce
  • 4 ounces sliced mushrooms drained
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • hot cooked noodles

Directions

  1. 1
    PLACE flour, salt and pepper in large resealable plastic bag. Add a few chicken pieces. Shake to coat. Remove chicken from bag. Repeat with remaining chicken. Heat oil in large skillet. Add chicken. Brown over medium-high heat.
  2. 2
    REMOVE chicken from skillet. Add onion, green pepper and garlic to skillet. Cook and stir over moderate heat until tender. Add tomatoes, tomato sauce, mushrooms, salt and oregano, stirring to break apart tomatoes. Place chicken pieces on top of tomato mixture. Cover. Reduce heat.
  3. 3
    SIMMER 30 to 40 minutes or until chicken is tender and internal temperature reaches 165°F. Serve with noodles.
  4. 4
    PLACE flour, salt and pepper in large resealable plastic bag. Add a few chicken pieces. Shake to coat. Remove chicken from bag. Repeat with remaining chicken. Heat oil in large skillet. Add chicken. Brown over medium-high heat.
  5. 5
    PLACE browned chicken, onion, green pepper, garlic, tomatoes, tomato sauce, mushrooms, salt and oregano leaves in slow cooker. Cook on low for 8 to 10 hours or on high for 4 to 6 hours and internal temperature reaches 165°F. Serve with noodles.

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