Chicken Cacciatore Over Angel Hair Pasta Aglio Olio

Name: Chicken Cacciatore Over Angel Hair Pasta Aglio Olio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Chicken Cacciatore; 8 pieces chicken, bone in, skin on on off (drumsticks or thighs, or both); 1/2 cup all-purpose flour; 2 teaspoons dried oregano; salt & freshly ground black pepper; 4 tablespoons olive oil; 2 tablespoons unsalted butter; 1 medium onion, peeled and sliced; 4 cubanelle peppers, cored and sliced (or any peppers you have); 8 garlic cloves, finely chopped; 1 teaspoon italian seasoning, dried; 1 chicken bouillon cube; 1/4 cup water, plus more for cleaning chicken; crushed red pepper flakes, to taste; 1 (14 1/2 ounce) can diced tomatoes (liquid drained); 1 (14 1/2 ounce) can diced tomatoes with juice; 1/4 cup white vinegar; Garnishes; parmesan cheese; basil chiffonade (stack the basil leaves and roll into a tube, then cut across the ends of the tube to form strips); For the Pasta Aglio Olio; 1/3 cup olive oil, plus more for drizzling; 8 garlic cloves, finely chopped; salt and crushed red pepper flakes, to taste; 2 cups reserved pasta water; 1/4 cup parmesan cheese

Servings: persons

For the Chicken Cacciatore
8 pieces chicken, bone in, skin on on off (drumsticks or thighs, or both)
1/2 cup all-purpose flour
2 teaspoons dried oregano
salt & freshly ground black pepper
4 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, peeled and sliced
4 cubanelle peppers, cored and sliced (or any peppers you have)
8 garlic cloves, finely chopped
1 teaspoon italian seasoning, dried
1 chicken bouillon cube
1/4 cup water, plus more for cleaning chicken
crushed red pepper flakes, to taste
1 (14 1/2 ounce) can diced tomatoes (liquid drained)
1 (14 1/2 ounce) can diced tomatoes with juice
1/4 cup white vinegar
Garnishes
parmesan cheese
basil chiffonade (stack the basil leaves and roll into a tube, then cut across the ends of the tube to form strips)
For the Pasta Aglio Olio
1/3 cup olive oil, plus more for drizzling
8 garlic cloves, finely chopped
salt and crushed red pepper flakes, to taste
2 cups reserved pasta water
1/4 cup parmesan cheese

1
["Preheat oven to 350 degrees F.", "Soak chicken in vinegar and enough water to cover chicken. Let soak for a few minutes. Rinse well, pat dry and transfer to large bowl. Season chicken 1 teaspoons oregano, and salt black pepper to taste.", "In another bowl combine the flour, 1 teaspoons oregano and salt and black pepper to taste. Mix well.", "Dredge the chicken in the seasoned flour. Shake off excess flour.", "Heat a large dutch oven or heavy skillet (oven safe) over medium/high heat. Add olive oil and butter, when butter melts add chicken pieces (4 pieces at a time). Brown chicken on both sides, transfer chicken to a plate.", "Pour off half of the grease in the pan and discard. Add onions, peppers and garlic, cook stirring for 1 minute. Add crushed red pepper flakes and chicken bouillon cube, cook stirring 1 more minute.", "Add water, bring to boil. Stir in diced tomatoes and Italian seasoning. Add chicken pieces back to pan. Cover and bake for 45 minutes. Remove cover and raise temperature to 375 degrees F. Cook for an additional 15 minutes.", "Meanwhile, heat a large pot of salted water to boil for the pasta. Cook pasta according to package ""al dente"" reserving 2 cups of the pasta water before draining.", "In a large deep skillet, heat olive oil over medium heat. Add garlic and cook, stirring for 2 minutes (do not burn garlic). Add crushed red pepper flakes and cook, stirring 1 minute. Add pasta water and salt to taste. Bring to a boil and reduce sauce to about half.", "Add the drained pasta to the sauce and remove from heat. Toss adding a final drizzle of olive oil and Parmesan cheese.", "Serve Chicken Cacciatore over the Angel hair Aglio Olio. Garnish with pamesan cheese and basil.", "Note: You can add mushrooms (I didn't have any), and you can substitute the 1 cup of water and chicken bouillon cube for 3/4 cups dry white wine (I just prefer the flavor of the bouillon cube or chicken stock over wine). Plus I'd rather drink the wine as I'm cooking ;-)."]

1936

kcal

Calories

Fat

244

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For the Chicken Cacciatore, 8 pieces chicken, bone in, skin on on off (drumsticks or thighs, or both), 1/2 cup all-purpose flour, 2 teaspoons dried oregano, and more.

Yes, Chicken Cacciatore Over Angel Hair Pasta Aglio Olio falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!