Chicken Cacciatore (catch-a-tori) meaning hunter, or cooked hunter style, is a braised dish cooked with chicken, tomatoes, peppers, and onions. While there is some preparation, this is a great week night dish that can be cooking while you are finishing up homework, chores, or after school activities. Caccatorie is also a nice dish to prepare before hand and reheat from the freezer. I use chicken drumsticks in my recipe because you get to eat them with your hands. Serve your chicken cacciatore over pasta, polenta, or risotto.
1. Wash your hands.
2. For this recipe you will need measuring spoons and cups, rubber spatula or wooden spoon, a large bowl, a large casserole dish, a large stock or sauce pot, and tongs.
ChefElla's Chicken Cacciatore (Yields 6-10 servings)
2 pkg Chicken Drumsticks (24 oz packages or about 12 drumsticks total)
-If you would like to use different chicken pieces just substitute them in the recipe.
1 ea. Green Pepper, Large, Cut into thin strips
1 ea. Red Pepper, Large, Cut into thin strips
1 ea. Red Onion, Large, Cut into thin strips
-Cut off root and plant ends of the onion. Peel off paper skin. Place onion on flat end. Cut onion in half. Place onion flat side down with plant or root end facing toward you. Slice up the onion, but do not cut into half-moons, cut across the onion. The pieces should break apart into strips.
8 oz. White or Crimini mushrooms, Quartered
-Cut off or remove stem and cut mushroom into four pieces. If the mushroom is large you can cut it into smaller pieces.
1 can Petit Diced Tomatoes, 28 oz., Do Not Drain
1 tsp Garlic, Minced
1 tsp Oregano Flakes, Dried
1 pkg Basil Leaves, 1 oz. pkg., Remove leaves from stems and chop into small pieces
1 Cup Red Wine
¼ Cup Sundried Tomatoes, Minced, Save 2 Tbl of the oil for cooking
4 Tbl Flour, if you are gluten free you can use GF flour or cornstarch
6 Tbl Olive Oil
2 Tbl Sundried Tomato Oil- If you did not use sundried tomatoes in oil just use substitute olive oil.
To Taste Kosher Salt and Pepper
1 box Pasta, Rotini, Penne, or other stick shaped pasta will work well
1 ea Parmesan Cheese, as Needed
3. Pre-heat oven to 350F. Heat large pot on the stove on medium high heat.
4. Add sundried tomato oil and 2 tbl of olive oil to your pan.
5. Add green and red peppers, red onions, and mushrooms to the pan. Stir well to coat vegetables with oil. Cook for 5 – 7 minutes mixing occasionally.
6. Add canned tomatoes with juice, garlic, oregano, basil, red wine and sundried tomatoes to the pot. Mix well. Bring mixture to a boil and turn off heat.
7. Add chicken pieces to your large bowl. Sprinkle flour over the chicken and mix until all of the pieces are lightly coated with flour.
8. Heat your large sauté pan on the stove on medium high heat. Add 4 tbl of oil to the pan. When the oil is hot use tongs to gently place the chicken pieces in the pan. Do not let the chicken pieces touch. Sprinkle the chicken pieces with salt and pepper.
9. Cook chicken pieces until they are nice and brown on one side. Flip chicken pieces over and brown the other side, 2-3 minutes on each side. When the chicken is browned on both sides layer the chicken in the bottom of your casserole pan.
NOTE: If you only have a small sauté pan cook as many pieces of chicken as you can at a time and remove from the pan when they are done.
10. When all of the chicken is cooked and in the casserole dish pour vegetables and sauce over the top.
11. Cover chicken and vegetables with foil and bake in the oven for 80 minutes.
12. Cook pasta according to the manufacturer’s directions.
13. Take chicken out of the oven and remove the pieces from the casserole dish.
14. Serve chicken with pasta. Top pasta with vegetables, sauce, and parmesan.