Chicken Cacciatore Recipe

A simple chicken cacciatore recipe that is even more delicious when served with thick slabs of crusty bread, or with rice, or potatoes.

For chicken cacciatore you will need:

4 pounds chicken, cut-up

Salt and freshly ground black pepper

6 tablespoons extra-virgin olive Oil

1 large onion, peeled and chopped

3 cloves garlic, peeled and minced

1 bay leaf

2 28-ounce cans whole tomatoes

2 bell peppers (1 red, 1 yellow), cored, seeded, and cut into strips

1/2 pound button mushrooms, sliced

Wash and dry the chicken pieces. Rub the pieces with the salt and pepper and set them aside.

In a large heavy-duty skillet, heat the olive oil and cook the onions until they are soft but not browned.

Stir in the garlic and continue cooking until the garlic softens.

Add the chicken pieces and brown them evenly on all sides.

Add the bay leaf. Add the tomatoes and accompanying juice.

Lower the heat to simmer, cover the pot, and cook the chicken for 1/2 hour.

Stir in the peppers, cover the pot again, and cook until the peppers are soft and the chicken is fork-tender.

Stir in the mushrooms, cover the pot, and cook about 5 minutes, or just until the mushrooms are soft.

This recipe for chicken cacciatore serves 8