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Linny's Chicken Cacciatore

Growing up, my mom (Linny) would make this chicken cacciatore for dinner on cold winter nights. We're not Italian, and I don't know where she got the recipe, but I do know that it's delicious (even more so now that I'm an adult who no longer picks out the peppers and onions. Mushrooms, however, I am still not on board with). She would serve it over white rice with sliced Italian bread from the grocery store. To make it a little healthier I use brown rice and skip the bread, but you do you!


  • 2 tsp olive oil

  • 1/2 cup all-purpose flour

  • 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces

  • 2 green bell peppers, sliced

  • 1 medium onion, sliced

  • 2 cloves minced garlic

  • 4 oz. can sliced mushrooms, drained

  • 1 8 oz can plain tomato sauce

  • 1 15 oz can diced tomatoes (not drained)

  • 2 bay leaves

  • salt

  • black pepper

  • oregano

  • 4 oz can sliced mushrooms, drained


  • In a large skillet with a lid, heat olive oil over medium-high heat.

  • Dredge chicken in flour, shaking off excess.

  • Add chicken to skillet and cook until browned but not cooked through.

  • Remove chicken from pan and set aside.

  • Add sliced peppers and onions to the pan and cook until soft, 5-7 minutes. Add garlic and cook, stirring frequently, for 1 minute.

  • Add tomato sauce and diced tomatoes; stir to combine. Add salt, pepper, and oregano to taste; stir in bay leaves.

  • Return the chicken to the pan, stirring to coat in sauce.

  • Lower heat and bring to a simmer. Cover partially with a lid and cook for one hour, stirring occasionally.

  • Add mushrooms and cook for another half hour or until sauce is thickened and chicken is cooked through.

  • Serve over rice or with crusty bread for dipping.

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