Chicken Cacciatore
Serves 6-8
Ingredients
For Marinara (makes 5-6 qts)
- 1 cup canola oil
- 1 medium onion, sliced
- 6 cans (28 oz each) whole, peeled tomatoes (San Marzano suggested)
- salt to taste
- pepper to taste
- basil leaves, chopped or torn
For Chicken
- 2 tbsp canola oil
- whole chicken (3-4 lbs) broken into breasts, thighs, drumsticks & wings
- 1 medium onion, chopped
- 1 clove garlic, chopped
- salt & black pepper
- 4 qts marinara sauce
- ½ tbsp red pepper flakes
- 2 red bell peppers, sliced
- 1 pint button mushrooms, halved
How-to
Make Classic Marinara Sauce (watch the video)
- Add canola oil to a saucepan over medium-high heat. Add onions and sauté onions until soft and translucent, about 5 minutes. Remove from pan and set aside. Do not discard pan with oil
- Meanwhile in food processor, blend tomatoes for about 30 seconds or until just smooth
- Add the pureed tomatoes to the pot with the oil. Add the cooked onions. Season with salt and pepper
- Bring to a boil then lower heat and let simmer for approximately 45-60 minutes over medium-low heat, adding a few (whole or chopped) basil leaves after 45 minutes
Brown Chicken & Simmer
- In a wide, straight-edged saute pan or cast iron pan, heat 2 tbsp canola oil over medium-high heat
- Add onions and garlic to the oil and stir
- Start to add the chicken pieces to brown. If you cannot fit all of the pieces at once, cook in batches until golden-brown, about 5 minutes per side. Add additional oil, if needed, per batch
- Add marinara sauce and red pepper flakes. Reduce the heat to low and simmer for 30 minutes, uncovered
- Add bell peppers and mushrooms and simmer an additional 10-15 minutes
- Bring the pan to the table and serve family-style