Chicken cacciatore
Season chicken with salt & pepper to taste or your desired seasoning.
Add 2 tablespoons olive oil to a 12-inch high skillet and brown the chicken over medium-high heat about 5 minutes per side. Remove from pan and set aside.
In the same skillet add the remaining tablespoon of olive oil. Stir in onions, and mushrooms. Cook for about 7-8 minutes or just until the vegetables start to soften. Add garlic and cook for 30 seconds or just until fragrant.
Stir in the diced tomatoes, tomato sauce, red wine (optional), bay leaf, Kalamata olives and crushed red pepper flakes.
Bring the mixture up to a boil and then lower the heat to low and simmer covered for 20 minutes. Add browned chicken, skin side up, and simmer covered for an additional 40 minutes.
Remove the lid and if the sauce is not thick let it simmer for a few minutes uncovered or until the sauce is thick. Serve with pasta.
Ingredients
Directions
Season chicken with salt & pepper to taste or your desired seasoning.
Add 2 tablespoons olive oil to a 12-inch high skillet and brown the chicken over medium-high heat about 5 minutes per side. Remove from pan and set aside.
In the same skillet add the remaining tablespoon of olive oil. Stir in onions, and mushrooms. Cook for about 7-8 minutes or just until the vegetables start to soften. Add garlic and cook for 30 seconds or just until fragrant.
Stir in the diced tomatoes, tomato sauce, red wine (optional), bay leaf, Kalamata olives and crushed red pepper flakes.
Bring the mixture up to a boil and then lower the heat to low and simmer covered for 20 minutes. Add browned chicken, skin side up, and simmer covered for an additional 40 minutes.
Remove the lid and if the sauce is not thick let it simmer for a few minutes uncovered or until the sauce is thick. Serve with pasta.
