Chicken Cacciatore with Mushrooms and Bell Peppers
A rich hearty flavour
Ingredients
- 6 to 8 Drumsticks and breasts large pieces of fat removed
- Kosher salt and freshly ground black pepper
- 1/4 cup all purpose flour
- 2 tbsp olive oil extra-virgin
- 2 tbsp butter
- 1 Large Onion chopped
- 2 celery ribs chopped
- 1 Green Bell Pepper chopped
- 3 cloves of garlic diced
- 1 cup red wine dry
- 28 oz can diced tomatoes drained
- 1 can tomato sauce 8 oz
- 1 can tomato paste 6 oz
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp Basil
- 1 tsp oregano
- 1 tbsp sugar
- ½ pound white mushrooms sliced
- your favourite pasta
Instructions
- Dust chicken with flour and season with salt and pepper. In a large Dutch oven, brown the chicken on all sides in oil and butter over medium high heat. Transfer to a plate.
- In the same Dutch oven reduce the heat to medium and cook the onion, celery, bell pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil, reduce heat cover and simmer for 30 minutes. Preheat the oven to 400F
- Add the chicken back into the pot. Cover and bake for 45 to 60 minutes or until the chicken is tender. Serve over your favourite pasta sprinkled with Parmesan and chili flakes