Chicken cacciatore with peppers onions mushrooms in cast iron skillet without dredging in flower3/1/2024 ![]() Using tongs, transfer the chicken to a platter. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. ![]() Return the chicken pieces to the pan and turn them to coat in the sauce. Add the tomatoes with their juice, broth, capers and oregano. Add the wine and simmer until reduced by half, about 3 minutes. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Transfer the chicken to a plate and set aside. If all the chicken does not fit in the pan, saute it in 2 batches. ![]() Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. In a large heavy saute pan, heat the oil over a medium-high flame. Dredge the chicken pieces in the flour to coat lightly. Or try switching up the type of wine you use-in some parts of Italy, it’s traditional to use red wine instead of white, so you can choose which you like best too.Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Want to change things up? Swap in your favorite black or kalamata olives for the capers. Not a mushroom fan? Try sliced bell peppers instead. We love this served on its own with crusty bread for dipping (or garlic bread?), but if you want a fuller meal, try it alongside rustic mashed potatoes or polenta. ![]() Set it in the morning, and by dinnertime you’ll have a simple, delicious weeknight meal. Want dinner ready on the table even faster? Try our slow-cooker chicken cacciatore. ![]() Though tomatoes weren’t a mainstay on Italian menus yet, and it’s likely the hunt was after rabbits or pheasant rather than chicken, we still enjoy this small bit of history along with our meals, even as they’ve changed for modern times.Īnd change they have, for the better! While we may not have been out hunting, after a long day this dish is still particularly comforting, not in the least because it all comes together in one pot. As the origin story goes, the dish emerged as a means to feed hunters who’d been away tracking for long periods of time, using the meat, mushrooms, and herbs they’d collected along the way. Cacciatore translates to “hunter” in Italian, and it’s thought that this dish arose in popularity during the Renaissance in the 14th century. ![]()
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