|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||48%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Add a broccoli salad or simple green salad and crusty garlic bread for a fabulous family meal.
The cacciatore can be made with chicken parts or use all chicken thighs or whole legs. Boneless chicken breasts cook more quickly, so keep them warm after browning and add them to the tomato sauce about halfway through the cooking time.
- 1 cup onion (chopped)
- 1 cup green bell pepper (chopped)
- 3 medium cloves garlic (minced)
- 3 tablespoons extra virgin olive oil
- 2 (14.5 ounces each) cans stewed tomatoes
- 2 teaspoons leaf oregano (crumbled)
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1 bay leaf
- 1 chicken (about 3 pounds, cut up)
- 3/4 cup dry red wine
Gather the ingredients.
Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about 10 minutes.
Remove chicken and drain off excess grease, leaving a tablespoon or two.
Add chopped onion, green pepper, and minced garlic to hot skillet; sauté until onion is tender.
Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf.
Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender.
Discard the bay leaf and serve with hot cooked spaghetti or other pasta.
Serve and enjoy!
For a spicier sauce, add about 1/2 teaspoon of crushed red pepper flakes.