Chicken cacciatore

Chicken cacciatore

Ready in 1 hour
4 review(s) averaging 4.5. 100% would make again

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Serve this delicious dish with freshly baked sourdough bread and the wine of your choice.

"The recipe didn't say so I cut the peppers in strips. It was beautiful. The nice thing about this recipe is the downplay of the tomato as an ingredient. Cook it slowly and don't put it on pasta or rice.
Salad, bread and wine."


Ingredients

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1 whole chicken; cut
10 champignon mushrooms; (up to 15), sliced
2 bell peppers red and green or yellow
1 medium onion; chopped
4 cloves garlic; chopped
4 tablespoons olive oil
2 cups white wine
1 cup tomato juice
1 teaspoon black pepper; ground
10 manzanilla olives stuffed with garlic; (up to 15)
1 teaspoon marjoram fresh or dried

Original recipe makes 4

Servings  

Preparation

Fry chicken pieces in 2 tablespoon olive oil; in a skillet or the same pan with the chicken add more oil and add chopped onion, garlic, bell pepper, mushrooms, and fry until golden brown.Add tomato juice, olives,black pepper, wine, marjoram, set the stove to low heat and cook for about 30 to 45 minutes.Serve immediately accompanied by Italian bread.

Credits

Added on Award Medal

Chicken cacciatore ready to serve.
ElenaM

Calories Per Serving: 704 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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maido 2 years ago

Great, fast cacciatore! When you don't have time to simmer for hours this is a good substitute.
YoungMD 2 years ago

The recipe didn't say so I cut the peppers in strips. It was beautiful. The nice thing about this recipe is the downplay of the tomato as an ingredient. Cook it slowly and don't put it on pasta or rice. Salad, bread and wine.
Neuron 3 years ago

The secret of this dish is to slowly cook in wine, no water added. [I posted this recipe.]
ElenaM 5 years ago

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