Name: Chicken Cacciatore
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 2½ pounds bone-in, skin-on chicken parts; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¾ cup good quality extra virgin olive oil; 2 tablespoons chopped garlic (3-4 cloves); 2 medium green bell pepper cut into thick vertical strips (about a pound before cutting); 2 medium red bell pepper cut into thick vertical strips (about a pound before cutting); 1½ pounds yellow onions cut in half vertically then cut into thick half rings (about two large onions); ½ pound fresh green beans trimmed but left whole; ¼ cup tomato paste; 28-ounce can crushed kitchen-ready tomatoes (we like Pastene San Marzano brand); Pinch red pepper flakes; 8 ounce package whole button mushrooms cleaned; ½ cup fresh Italian flat leaf parsley, chopped; 1 pound russet potatoes (about 2 potatoes)

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Chicken Cacciatore

Yield: 6-8

Prep: 30 minsCook: 1 hourTotal: 1 hour 30 minutes

Ingredients

2½ pounds bone-in, skin-on chicken parts
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup good quality extra virgin olive oil
2 tablespoons chopped garlic (3-4 cloves)
2 medium green bell pepper cut into thick vertical strips (about a pound before cutting)
2 medium red bell pepper cut into thick vertical strips (about a pound before cutting)
1½ pounds yellow onions cut in half vertically then cut into thick half rings (about two large onions)
½ pound fresh green beans trimmed but left whole
¼ cup tomato paste
28-ounce can crushed kitchen-ready tomatoes (we like Pastene San Marzano brand)
Pinch red pepper flakes
8 ounce package whole button mushrooms cleaned
½ cup fresh Italian flat leaf parsley, chopped
1 pound russet potatoes (about 2 potatoes)

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Instructions

Rinse and pat dry chicken pieces and salt and pepper both sides. Set aside.
In a large heavy bottomed Dutch oven, heat olive oil over medium heat and cook garlic until light brown. Use a long handled strainer and remove and discard cooked garlic.
Turn heat to medium high to high and brown chicken on both sides, about five minutes for each side. (Try not to crowd pan). After browning for ten minutes, cover, lower heat to a simmer and cook in the oil covered for five minutes.
Remove chicken to a platter and raise heat to medium high to high.
Add both bell pepper types, onions and green beans and cook for five minutes until crisp but not limp.
Add tomato paste and cook for one minute. Add canned tomatoes pepper flakes and cooked chicken pieces with any juice collected and cook covered over medium heat for five minutes.
Add whole mushrooms and chopped parsley, stir, heat back up, cover pan and turn off burner and let mixture sit for 30 minutes.
While mixture is resting, peel potatoes and cut each into about six or eight pieces and cook in boiling salted water until tender.
To serve, heat chicken mixture to serving temperature and serve over cooked potatoes, or if you prefer serve pasta instead of potatoes. This dish was also traditionally served at room temperature in Jack’s family (which is how he likes it), but serve based on your own preferences.

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