Italian Chicken Cacciatore
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Serves/Makes: 8
Ready in: 1-2 hrs
- 1/2 cup all-purpose flour
- 2 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 3 tablespoons olive oil
- 3 1/2 pounds chicken parts, skin removed
- 1 cup sliced onion
- 1 cup sliced mushrooms
- 1 cup green bell pepper rings
- 2 cloves garlic, minced
- 2 teaspoons dried oregano leaves, crush
- 1 teaspoon dried basil leaves, crushed
- 3 1/2 cups tomato sauce
- 1 3/4 cup whole peeled tomatoes and juice
- 1 pound dry pasta, cooked and drained
- OR
- 2 cups rice, cooked
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside. Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken. Bake in preheated 350 degrees F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice.
Recipe Source: cdkitchen.com
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