Authentic Chicken Cacciatore

Cacciatore

2 lbs of chicken thighs (or 1 1/2 lbs of boneless skinless chicken thighs)
1/4 of flour
2 Tbs of Extra Virgin Olive Oil
8 oz of mushrooms – quartered
3 cloves of garlic – minced
1 onion
2 8 oz cans of tomato sauce
1 large bell pepper – chopped and seeds removed
1 tablespoon fresh oregano (or 1 tsp dried)
Enough chicken stock or wine to cover chicken during braising
Hearty bread to serve with chicken
Salt to taste
Optional -coarsely chopped basil to garnish

Method 1 – in a slow cooker:
Preheat a large frypan over medium high heat.
Remove skin from chicken thighs and dredge in flour. Add oil to pan and then add the chicken. Cook each side till brown, turning once (about 4 minutes per side). Set chicken in slow cooker.
In the same pan, add mushrooms and cook until they start to brown and reduce in size (about 10 minutes). Add onions, and then garlic. Cook until translucent. Add mushroom/onion/garlic mixture to the top of the chicken. Add tomato sauce, chopped bell pepper and oregano. Add enough stock to JUST cover the chicken.

Turn slow cooker to highest setting and cook until thighs are tender (1-2 hours).

Add salt prior to serving.

Serve with crusty bread and garnish with chopped basil.

Method 2 - in an oven safe cooking vessel such as a cast iron French oven:

Preheat oven to 350 degrees.

Place cooking vessel on stove on medium-high heat. Add oil. Remove skin from chicken thighs and dredge in flour. Add oil to pan and then add the chicken. Cook each side till brown, turning once (about 4 minutes per side). Set chicken aside.

Add mushrooms to the same pan you cooked the chicken. Cook over medium-high heat until they start to brown and reduce in size (about 10 minutes). Add onions, and then garlic. Cook until translucent. Add tomato sauce, chopped bell pepper and oregano to the onion/mushroom/garlic mixture and cook for 5-10 minutes.

Add chicken back to the sauce and add enough stock to just cover the chicken.

Cover the vessel and cook in a 350 degree oven until chicken is tender, about 1 hour. Salt to taste prior to serving.

Serve with crusty bread and garnish with chopped basil

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