How to Make Chicken Cacciatore

Need a way to impress your friends when it comes to dinner? Want to show off your cooking prowess? No better way than with a nice Chicken Cacciatore.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 8 Chicken breast halves, boneless/skinless
• Salt and pepper
• All-purpose flour
• 1/3 cup olive oil
• 1 large onion, chopped
• 3 or 4 garlic cloves, minced
• 1/2 pound fresh mushrooms, sliced
• 2 (16-oz) cans whole tomatoes, undrained and quartered
• 1 (4-oz) jar whole pimientos, undrained and sliced
• 1/2 cup sweet vermouth
• 3 bay leaves
• 1 tsp dried whole thyme
• 1 tsp dried whole oregano
• Salt to taste
• 1/4 tsp freshly ground pepper
• 2 medium green peppers, cut into strips
• Hot cooked spaghetti

1. Sprinkle chicken with salt and pepper; dredge in flour, shaking off excess.
2. Heat oil in a Dutch oven over medium-high heat. Add chicken and sauté 4 to 5 minutes on each side or until golden brown. Remove chicken from Dutch oven; drain on paper towels.
3. Add onion and garlic to Dutch oven; sauté over medium heat 5 minutes. Stir in fresh sliced mushrooms, tomatoes, pimentos, sweet vermouth, bay leaves, thyme, oregano, salt, and ground pepper.
4. Add chicken and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes, stirring occasionally. Stir in green pepper; cook an additional 30 minutes, stirring occasionally.
5. Remove bay leaves and serve over spaghetti.

Tips & Warnings

• This is a traditional recipe. Use your judgement in any additions or deletions you would like to make.
• Use this as a base recipe to make your own special version.
• Always be careful around hot stoves.