Chicken Cacciatore
Chicken Cacciatore
Ingredients
- 6 chicken legs, with or without the skin (or 8 to 10 chicken thighs)
- 1/4 cup (60 ml) olive oil
- 8 oz (227 g) white button mushrooms, sliced or quartered
- 1 onion, thinly sliced
- 2 red bell peppers, seeded and cut into cubes
- 2 cloves garlic, finely chopped
- 3/4 cup (180 ml) white wine
- 1 can 28 oz (796 ml) diced tomatoes
- 2 tablespoons (30 ml) chopped flat-leaf parsley
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- In a large skillet or large ovenproof pan, brown the chicken in half the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the mushrooms and onion in the remaining oil. Season with salt and pepper. Add the peppers and garlic and cook for about 1 minute. Deglaze the pan with the wine and add the tomatoes. Return the chicken to the pan and bring to boil.
- Bake, uncovered, for about 45 minutes or until the chicken is cooked through. Sprinkle with the parsley. Serve over steamed long-grain rice or egg noodles.
Chicken Cacciatore