Title : serve with chicken cacciatore Cacciatore cacciatora insidetherustickitchen
link : serve with chicken cacciatore Cacciatore cacciatora insidetherustickitchen
serve with chicken cacciatore Cacciatore cacciatora insidetherustickitchen
Y'all know your girl loves to cook up a storm in the kitchen, and today I've got a recipe that's going to blow your mind: chicken cacciatore. Now, some of y'all might not have heard of this dish before, but trust me when I say that it's one of the best things you'll ever taste. It's a classic Italian recipe that's perfect for a cozy night in, and it's got all the flavors that you know and love.
First up, the perfect chicken
Now, you can't have chicken cacciatore without some top-notch chicken. I recommend using bone-in, skin-on chicken thighs for this recipe - they're gonna give you the best flavor and texture. You'll also need some seasoned flour to coat the chicken, as well as a bit of olive oil and butter to fry it up.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
Directions
- Combine the flour, garlic powder, oregano, salt, and pepper in a shallow bowl. Coat the chicken thighs in the flour mixture.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.
- Add the onions, bell peppers, and garlic to the skillet and cook until softened, about 5 minutes.
- Add the crushed tomatoes, tomato paste, chicken broth, bay leaves, red pepper flakes, and oregano to the skillet. Stir to combine, then bring the mixture to a simmer.
- Return the chicken to the skillet, cover, and simmer for 25-30 minutes, until the chicken is cooked through and the sauce has thickened. Discard the bay leaves before serving.
And now, the sauce
Now, let's talk about the real star of the show: the sauce. Unlike some other tomato-based sauces, chicken cacciatore sauce is rich, flavorful, and oh-so-delicious. You're going to need some onions, bell peppers, and garlic to start things off, and then you'll add some crushed tomatoes, tomato paste, chicken broth, bay leaves, red pepper flakes, and oregano to really bring everything together.
Ingredients
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2 bay leaves
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
Directions
- After you've removed the chicken from the skillet, you'll add the onions, bell peppers, and garlic to the skillet and cook until softened, about 5 minutes. This is when the magic really starts to happen - the aromas wafting from the skillet are just heavenly.
- Next up, you'll add the crushed tomatoes, tomato paste, chicken broth, bay leaves, red pepper flakes, and oregano to the skillet. Stir to combine, then bring the mixture to a simmer.
- Return the chicken to the skillet, cover, and simmer for 25-30 minutes, until the chicken is cooked through and the sauce has thickened. Discard the bay leaves before serving.
When you're all done, you're going to be left with a plate of pure, unadulterated deliciousness. The chicken and sauce work together in perfect harmony to create a dish that's both comforting and exciting. I like to serve my chicken cacciatore with some pasta or crusty bread on the side - but honestly, it's so good that it would be just as amazing all on its own. So go ahead and give this recipe a try - and let me know what you think!
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