Chicken Cacciatore

Chicken Cacciatore

This is a favorite entrée for entertaining.  I can start the chicken an hour before company arrives and have time to take care of the other details.  When guests arrive, I add the mushrooms and wine.  By the time they have had appetizers and a salad, the Chicken Cacciatore is hot, tender and moist, ready for serving. 

8 chicken pieces (with skin and bone)

Salt & pepper

1 tablespoon canola oil

1 onion, chopped

1 garlic clove, minced

4 roma tomatoes, diced

1 – 6 ounce can tomato paste

1/2 cup chicken broth

1 red or green bell pepper, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

2 – 8 ounce packages of sliced mushrooms

1 cup dry red wine

1 – 16 ounce package linguine, cooked

 

Sprinkle the chicken with salt and pepper and place in a large skillet with the hot oil and brown; set aside.  Add the onion to the skillet and cook until tender.  Add the garlic and continue to cook for 1 minute.  Stir in the tomatoes, tomato paste and chicken broth. Add the bell pepper, oregano and basil.  Return the chicken to the skillet and baste with the sauce.  Over medium-low heat, cover the skillet and simmer the chicken until tender, about 45 minutes.  Add the mushrooms and wine and cook, uncovered, for an additional 40 minutes.  Occasionally baste the chicken with the sauce. Serve the Chicken Cacciatore over the hot linguine.  Serves 8