The classic Italian dish, often called Hunter's Stew, chicken in tomato sauce laced with vegetables and a splash of wine. It's an old family recipe from my Lithuanian aunt - yes, Lithuanian, no, not Italian - but still very tasty!
"... man! was that good! ... a definite keeper." ~ Sally
"... it is wonderful. This is now my go to recipe for chicken cacciatore." ~ Clara
At my house, we call it “Kitchen Catch” but it really means chicken cacciatore [pronounced catch–a–TOE–ree], a home-style Italian chicken stew.
This recipe is adapted from a favorite “little girl” dish made by my dear 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. Garlic is so common now-a-days, it's hard to imagine how glamorous and worldly garlic was to a teenager in the 1970s!
aka "KITCHEN CATCH"
Time to table: 3 to 8 hours
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 8 chicken legs or thighs or a mix of both, skins removed
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 1 large onion, chopped (about 2 cups)
- 1 red bell pepper, chopped
- 8 ounces fresh mushrooms, quartered
- 24 ounces canned diced tomatoes
- 16 ounces tomato sauce
- 1 cup dry red wine
- 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 cooked chicken.
STOVETOP Bring to a boil. Reduce heat, cover and let simmer for 2 – 3 hours (or longer), stirring occasionally.
SLOW COOK IN THE OVEN Cover and cook in a 200F/100C oven for 2 - 3 hours (or even longer). To let the sauce thicken, uncover for the last 30 minutes or so.
SLOW COOKER Let cook on low for 6 - 8 hours or on high for 3 - 4 hours.
Serve with mashed potatoes, rice or even polenta to soak up the rich sauce.
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