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!
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Ingredients:
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2 tsp olive oil
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1/2 cup all-purpose flour
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1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
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2 green bell peppers, sliced
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1 medium onion, sliced
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2 cloves minced garlic
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4 oz. can sliced mushrooms, drained
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1 8 oz can plain tomato sauce
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1 15 oz can diced tomatoes (not drained)
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2 bay leaves
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salt
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black pepper
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oregano
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4 oz can sliced mushrooms, drained
Directions:
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In a large skillet with a lid, heat olive oil over medium-high heat.
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Dredge chicken in flour, shaking off excess.
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Add chicken to skillet and cook until browned but not cooked through.
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Remove chicken from pan and set aside.
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Add sliced peppers and onions to the pan and cook until soft. Add garlic and cook, stirring frequently, for 1 minute.
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Add tomato sauce and diced tomatoes; stir to combine. Add salt, pepper, and oregano to taste; stir in bay leaves.
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Return the chicken to the pan, stirring to coat in sauce.
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Lower heat and bring to a simmer. Cover partially with a lid and cook for one hour, stirring occasionally.
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Add mushrooms and cook for another half hour or until sauce is thickened and chicken is cooked through.
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Serve over rice or with crusty bread for dipping.