Chicken Cacciatore
A classic of Italian home cooking. I don't think there is one true recipe for this dish. Every family has their own, and this one is ours. Made with chicken and bell peppers that come together to create a delicious tomato sauce that in my opinion must be dipped in with some rustic bread.
Ingredients
- 3½ lbs chicken thighs and legs about 5 each, 10 pieces total
- 2 tbsp olive oil
- 4 garlic cloves minced
- 2 sprigs rosemary
- 3 bell peppers sliced
- 400 g crushed tomatoes or whole peeled tomatoes
- Salt and pepper to taste
Instructions
- Trim some of the fat from the chicken if preferred. Season all sides with salt and pepper.
- In a large skillet, heat the olive oil and garlic over medium heat.
- Add the chicken and rosemary. Cook until all pieces are well browned. About 20 minutes.
- Add the tomatoes and stir to coat the chicken well. If using whole peeled tomatoes, use a wooden spoon to break up the tomatoes into smaller pieces.
- Add the peppers. Stir again to coat.
- Cover the pan and let cook over low to medium heat until the chicken is tender. About 30-40 minutes.
- Taste for salt and pepper. Add as desired.
- You can serve this with rice or a fresh salad!