Classic Chicken Cacciatore

Mmmmmmm! Chicken Cacciatore (now, how do you say that again?) Catch-a-torrey?

Well, no matter. This dish should bring back some memories, because it does for me! Legend has that the original recipe was first published in 1934, in a book called "The Mystery Chef's Own Cookbook."

My mom made Chicken Cacciatore when I was growing up, and the smell of chicken and spices still takes me back to 1980.... well, never mind! I'll show my age!

Let's get on with the recipe.

What you'll need:

1 fryer chicken (3-4 pounds), cut into pieces
1 large yellow onion
3 cloves minced garlic
1 cup sliced mushrooms
1 large green pepper, sliced
2 cans diced tomatoes
1 6 oz. can tomato paste
3 T olive oil
1/3 c. flour
2 1/2 t salt
1 t freshly ground pepper
1/2 c. dry red wine
2 T cold water
3 T Italian seasoning

How to make it:

Put 1/3 c. flour, 1 t. salt and 1/2 t. black pepper into a freezer/storage bag and shake to mix. Add the chicken and then shake again.

Use a Dutch oven and heat olive oil over medium heat. Brown the prepared chicken in pieces, taking about 8-10 minutes with each batch. Remove chicken and leave the drippings. Add onion, garlic and mushrooms and saute for about 1-2 minutes.

Now, add in the wine, tomatoes and remaining salt and pepper, plus the Italian seasoning. Simmer over low heat for 15 minutes. Stir in the tomato paste and then return the chicken to the pot. Cover the pot and allow to simmer for about an hour. Yum..... can you smell it now?

Stir the remaining 1 T of flour with 2 T of cold water, then whisk into the pot. Add sliced green pepper and bring everything to a boil, while the sauce thickens.

Ready to eat??

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