Main Dishes, Poultry

Chicken Cacciatore

  • 1 tablespoon Olive oil
  • 4 slices Bacon, cut in 1/2" pieces
  • 1 4 lb Chicken, cut into pieces
  • ~ Salt and pepper to taste
  • 1 Onion cut into 1/2" pieces
  • 12 oz White button mushrooms, halved
  • 3 cloves Garlic crushed
  • 3 sprigs Oregano, fresh
  • 3 sprigs Thyme, fresh
  • 1/2 cup Red wine
  • 1 cup Chicken stock, unsalted
  • 2 cups Chopped tomatoes

    • In a deep saute pan over medium heat, warm olive oil. Add bacon and cook, stirring occasionally, until brown and crisp,about 5 minutes. Using a slotted spoon,transfer bacon to paper towels. Season chicken with salt and pepper; add to panand brown on all sides, about 7 minutes. Add bacon, chicken, mushrooms, garlic oregano, thyme, wine, stock and tomatoesand bring to a boil. Reduce heat to low, cover and simmer until juices run clear when chicken is pierced with a knife, about 40 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

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