Rose Gallos Chicken Cacciatore
From misslizzi 16 years ago
Ingredients
- 12 skinless chicken thighs shopping list
- 6 chicken drumsticks, skinned shopping list
- 1/2c. flour seasoned with salt, pepper, garlic salt shopping list
- 1 tbsp. butter shopping list
- 2 tbsp. olive oil, or more as needed shopping list
- 1 red onion, cut into thick slices shopping list
- 4 cloves garlic, thinly sliced shopping list
- 4 bell peppers (mix of green and red), seeded and cut into chunks shopping list
- 16 oz. mushrooms, quartered shopping list
- 1 (28-oz.) can crushed tomatoes shopping list
- 1 (15-oz.) can diced Italian tomatoes shopping list
- 1 (15-oz.) jar tomato sauce shopping list
- 1/2c. marsala wine shopping list
- 1 tsp. sugar shopping list
- 1/4c. sliced basil leaves, or to taste shopping list
- 1 tbsp. fresh oregano leaves, or to taste shopping list
- salt and freshly ground black pepper to taste shopping list
How to make it
- Preheat oven to 350 degrees.
- Dredge the chicken pieces in the seasoned flour. In a large skillet set over medium heat, melt the butter with the oil and sauté the chicken pieces in batches until nicely browned, adding more oil if necessary, about 5 minutes per side. The chicken should be crispy but not overcooked. Place the chicken in a roasting pan as you finish sautéing the pieces.
- Once the chicken is sautéed and removed, add the onion and garlic to the same pan and sauté until translucent, about 1 minute, then add the peppers and cover the pan so they wilt, about 1 to 2 minutes. Layer these over the chicken in the roasting pan. Add the mushrooms to the skillet and sauté, stirring until just browned, about 2 minutes. Add to the chicken.
- Pour the crushed tomatoes, diced tomatoes, tomato sauce, Marsala, sugar, basil, oregano and salt and pepper to the sauté pan. Stir to scrape up any of the browned bits on the bottom. Simmer over low heat for about 30 minutes (adding a little water if necessary). Ladle this sauce over the chicken. Cover the pan with aluminum foil, place in oven and bake for 1 to 11/2 hours. Serve over cooked pasta.
Yes, this one recipe took up 2 pyrex dishes!
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The Rating
Reviewed by 14 people-
Sounds wonderful to me! Great post - thanks so much...
lunasea
in Orlando loved it
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sounds good:)
netty_angel
in Rolla loved it
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sounds good:)
netty_angel
in Rolla loved it
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