Chicken Cacciatore by RICARDO
Chicken Cacciatore by RICARDO

Preparation time 20 minutes

Total time: 1 hour 20 minutes

Ingredients

  1. 6 chicken legs, with or without the skin (or 8 to 10 chicken thighs)
  2. 1/4 cup (60 ml) olive oil
  3. 8 oz (227 g) white button mushrooms, sliced or quartered
  4. 1 onion, thinly sliced
  5. 2 red bell peppers, seeded and cut into cubes
  6. 2 cloves garlic, finely chopped
  7. 3/4 cup (180 ml) white wine
  8. 1 can 28 oz (796 ml) diced tomatoes
  9. 2 tablespoons (30 ml) chopped flat-leaf parsley
  10. Salt and pepper

Directions

  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  2. 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.
  3. 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.
  4. 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. 



NOTE FROM RICARDO

If you do not have a large ovenproof pan, place the browned chicken in a baking dish.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more