The classic Italian dish, often called Hunter's Stew. Chicken in a vegetable- and wine-sweet tomato sauce. An old family recipe from my Lithuanian aunt - yes, Lithuanian, no, not Italian - but still very tasty!
At my house, “Kitchen Catch” really means chicken cacciatore (catch–a–TOE–ree), a home-style Italian chicken stew.
This version is adapted from a favorite “little girl” dish made by my Auntie Karen on special occasions, including, by personal request, on my birthday. I remember walking into her house anxious for the first whiffs of pungent onion and tomato and especially, luscious garlic.
aka CHICKEN CACCIATORE
Stovetop time: 2-1/2 - 3-1/2 hours
- 1/4 cup flour
- Salt and pepper to taste
- 8 chicken legs
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 1 large onion, chopped (about 2 cups)
- 1 red pepper, chopped
- 8 ounces fresh mushrooms, quartered
- 24 ounces canned diced tomatoes 16 ounces tomato sauce
- 1 cup dry red wine (optional)
- 2 tablespoons brown sugar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
Combine the flour, salt and pepper in a large dish. Roll the chicken pieces in the flour until lightly coated. Heat a large Dutch oven on medium high. Add the olive oil and lightly brown the chicken on all sides. Set the chicken aside. Add the garlic, onion, red pepper and mushroom to the pan and sauté until soft. Add the remaining ingredients and the chicken. Bring to a boil, reduce heat and let simmer for 2 – 3 hours (or longer), stirring occasionally.
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