This is a dish I have made many times to bring to other people. Its a "go to" dish of mine when someone has a baby or is otherwise in need of a meal. I like it because it is comfort food, but is still very healthy.
Serves 4 to 8
Approx 2 1/2 lbs of cut up frying chicken pieces (bone-in)
1-3 pieces of boneless skinless chicken breasts (depending on the number of servings you need)
2 tablespoons of olive oil
1 diced onion
4 diced cloves of garlic
3 cups of diced carrots
2 cups of diced celery
8 ounces of sliced mushrooms (I prefer the baby bella)
1 diced green pepper
1 cup of white wine (I prefer white, but I have used red in a pinch).
26 ounces of your favorite pasta sauce
(1) 6 ounce can of tomato paste
1 teaspoons salt (plus additional salt for seasoning after cooking)1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon of garlic powder
grated parmesan cheese for serving
(1) Remove the skin from the bone-in chicken
(2) Brown the bone-in chicken in the olive oil on your stove top on medium high heat
(3) While the bone-in chicken is browning - cut your boneless skinless chicken breasts into bite sized chunks.
(4) Remove the browned chicken from the pan to a plate
(5) In the same pan you browned your chicken in; add and saute the diced onion and garlic for approx 5 minutes over medium heat. (add a touch of additional olive oil if needed)
(6) Add your diced carrots, celery, green pepper and mushrooms and continue to cook a few minutes until softened
(7) Add the 1 cup of wine, deglaze the pan making sure you got all of the bits off the bottom
(8) Add your pasta sauce and tomato paste (stir well)
(9) Add the additional seasonings (stir well)
(10) Add all of the chicken back into the pot
(11) Cover 3/4 of the way with a lid (this allows the steam to escape a bit) and cook at a low simmer for 45 minutes; stirring occasionally.
(12) Remove the lid and continue to let it simmer until the sauce thickens to your liking (approximately another hour).
(13) After cooking, remove the pieces of bone-in chicken to a platter and season the sauce with additional salt and pepper as needed (I added 1 additional teaspoon of salt and a sprinkling of fresh ground pepper).
Serve the cacciatore sauce over pasta or polenta sprinkled with grated parmesan cheese. Serve the larger pieces of bone-in chicken on top of the pasta.
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