Main Dish

Chicken Cacciatore

... from Aunt Sandy's Kitchen

• Serves: 6-8 people
• Prep Time: 30 minutes
• Cooking: 1¾-2 hours

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Dive into the heart of Italian cuisine with Aunt Sandy's special "Easy & Delicious Chicken Cacciatore: Step-by-Step Guide". This cherished recipe, passed down from my mother-in-law, is brought to life by Aunt Sandy herself, ensuring each step is filled with love and family tradition.

Ingredients

• 1 whole chicken cut up into pieces, bone in, skin on, trimmed of excess fat
• ½ cup (8 tablespoons) olive oil
• 1½ cup all purpose flour, for dredging
• 1 large green bell pepper (or combination of green, red, yellow), chopped
• 1 onion, chopped
• 4-6 garlic cloves, finely chopped
• 2 Bay Leaves
• 1 teaspoon oregano, dried
• 1 teaspoon red pepper flakes
• 1¼ teaspoons salt, to start - taste later
• 1 teaspoon black pepper, to start - taste later
• 1 can (8 ounces) tomatoe sauce or 2 tablespoons of tomato paste
• 1¼ cups chicken broth
• (optional) 1 can (8 ounces) mushrooms (white or baby bella), cleaned and sliced

Garnish Ingredients

• 2 tablespoons parsley, chopped
• 2 tablespoons basil, chopped

Directions

1. Season chicken pieces salt and pepper.
2. Add flour to a dish and dredge each piece of chicken in the flour lightly.
3. In a large heavy saute (or cast iron) pan, heat up the oil over a medium-high heat.
4. Saute chicken pieces to the pan until medium brown (5 minutes per side). Saute in 2 batches, if all the chicken does not fit in the pan.
5. Remove chicken from pan and place on a plate and set aside.
6. Drain oil and add fresh oil.
7. Add bell pepper, onion and garlic to the pan and saute over medium heat until onion is translucent (5 minutes).
8. Add the tomatoes, tomatoe sauce, chicken broth, seasonings (oregano, red pepper flakes, salt, black pepper ), and bay leaves stir together.
9. Add chicken pieces back to the pan and submerge in the sauce giving each piece a good covering.
10. Cover, bring to a simmer over medium-low heat. Simmer until the chicken is tender about 1 hour.
11. Transfer the chicken to a platter and spoon the sauce over the chicken. (For thicker sauce, cook sauce a few minutes longer. Spoon off excess fat from on top of sauce.)
12. Garnish with parsley and basil.
13. Serve by it self with garlic bread, over your favorite pasta or rice.

Low Carbs substituitions

1. Cauliflower rice for regular rice.
2. Zucchini Noodles for regular pasta.

Enjoy!