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Chicken cacciatore

Serves 4 Servings


  • 1 chicken(3 1/2 pounds), cut in 8 pieces
  • 1/2 teaspoon paprika
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon medium onion, chopped
  • 1/2 tablespoon green bell pepper, seeded, cored, and cut in slivers
  • 1/2 tablespoon red bell pepper, seeded, cored, and cut in slivers
  • 2 clove garlic, minced
  • 4 ounce cremini mushrooms, wiped clean, sliced
  • 12 ounce pitted olives, green or black, sliced
  • 1/2 cup dry white wine
  • 1 can (28 ounces) whole tomatoes, drained and crushed
  • 1 teaspoon dried oregano


Baking Directions:

Dry the chicken pieces on paper towels and season them with salt, pepper and paprika.

Heat the oil in a large skillet and brown the chicken on all sides.

Remove the pieces to a baking dish as they are browned.

            Preheat the oven to 350 degrees.

Add the onion, green and red peppers and garlic to the skillet and cook over medium heat until they are soft but not brown.

Add the mushrooms and continue cooking until the mushrooms have wilted and are starting to brown.

Stir in the olives, wine, tomatoes and oregano.

Season this mixture with salt and pepper.

Pour the sauce over the chicken and cook in the oven for about 45 minutes.

The chicken is done when the juices run clear when the dark meat is poked with a small knife.

Serve immediately.

A nice addition to this dish is some sweet or hot Italian sausage, or both, that you can brown after you have sautéed the chicken.

Then slice the sausages and add them to the baking dish with the chicken.

A pound of sausages, about 4 links, added to this dish will stretch it to serve 6. And the recipe can be doubled for buffet service.

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