Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: Flour, for coating chicken before frying; Flour, for coating chicken before frying; 2 (2½- to 3-pound) chickens, each cut into 8 pieces with the breasts cut into thirds; ¾ cup olive oil; 6 cloves garlic, halved lengthwise; 10 to 12 ounces white mushrooms, sliced; 1 large onion, sliced; 2 green bell peppers, cored, seeded, and cut into ½-inch strips; 2 red bell peppers, cored, seeded, and cut into ½-inch strips; 1 cup dry white wine; 1 (15½-ounce) can chicken broth; 1 (28-ounce) can whole tomatoes, with their juice, crushed; 1 teaspoon crushed red pepper flakes; Kosher salt; 1 teaspoon dried oregano; 2 to 3 tablespoons tomato paste; 6 leaves fresh basil, chopped

Preparation info

Serves
4 to 5

Difficulty
Easy
Ready in
1 hr 15

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

This is always a special request from my captain, Brian Lake. He brings up Chicken Cacciatore every time we talk about food; I’m telling you, he’s obsessed. If I’m cooking and he’s working, this is what he asks me to make.

Ingredients

Flour, for coating chicken before frying
2 (2½- to 3-pound) chickens, each cut into 8 pieces with the breasts cut into thirds

Americas
United States
Main course

Method

Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the chicken in batches and fry until golden brown on all sides. Transfer to a platter. Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and sauté for 5 to 7 minutes, until they release most of their li