Sunday, February 15, 2009

Chicken Cacciatore

AKA: Kitchen Catch A Tory (as Allison and I used to call it...) :)

This meal is pretty simple (and cheap) to make and can last for a week as leftovers - YUM! We have always made this meal in an electric skillet, so that is how I have written this recipe.


1/4 cup oil
8 - 10 skinless chicken thighs
flour w/ little bit of salt & pepper
1 med onion, cut in pieces
2 green peppers, cut in pieces
2 cloves garlic, minced
1 can diced tomatoes, 14.5 oz
2 cans tomato sauce, 15 oz
1 1/4 tsp salt
1/8 tsp pepper
2 bay leaves
1/4 cup cooking sherry


1. Heat 1/4 cup oil in skillet ~250 degrees. (We use EVOO)
2. Dip chicken thighs (~8 - 10) in flour w/ little bit of salt and pepper. The chicken should be skinless and we use boneless ones, too.
3. Brown chicken in oil (cook 15 minutes on each side). Remove chicken
4. In same pan cook 1 med. onion (cut in pieces), 2 green peppers (cut in pieces), 2 cloves garlic (minced) until tender, but not brown.
5. Add 1 can diced tomatoes (14.5 oz), 2 cans tomato sauce (15 oz), 1 1/4 tsp salt, 1/8 pepper, 2 bay leaves, 1/4 cup cooking sherry.
6. Return chicken to skillet.
7. Simmer approx 15 mins. Turn chicken and cook another 15 mins.
8. Serve with rice!

For this meal we usually make about 3 cups of rice and serve it by placing the cacciatore mixture over top of it.

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