CHICKEN CACCIATORE
This recipe is from Keith Young who won the "throwdown for Chicken Cacciatore" with Bobby Flay. It is sooo good and even better the next day. I doubled the recipe using 22 chicken thighs and doubled the rest of the ingredients. I left out the hot pepper flakes because I don't like them and served it over fettuccine. I doubled it so I could freeze some for another meal. My family loved this recipe and it is now my go to recipe for cacciatore. I baked mine in a large catering pan for about and hour uncovered at 375 after doing all the prep work on the top of the stove.
Provided by Mainely Debbie
Categories Very Low Carbs
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
- Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside.
- Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
- Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
- This dish goes well with any pasta or rice and tastes even better the following day.
Nutrition Facts : Calories 1982.3, Fat 148.1, SaturatedFat 36.2, Cholesterol 487.6, Sodium 904, Carbohydrate 25.8, Fiber 6.8, Sugar 14.6, Protein 123.2
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