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!
Ingredients:
-
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
Directions:
-
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.
