Keith Youngs Chicken Cacciatore Recipe

Name: Keith Youngs Chicken Cacciatore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; Kosher salt and freshly ground black pepper; 1 cup olive oil; 2 (3- to 3 1/2-pound) chickens, cut into 8 pieces (breasts halved); 6 cloves garlic, halved; 10 ounces white mushrooms, sliced; 1 large onion, halved and cut into 1/2-inch-thick slices; 2 green bell peppers, cut into 1/2-inch-wide slices; 2 red bell peppers, cut into 1/2-inch-wide slices; 1 cup dry white wine; 3 tablespoons tomato paste; 1 (28-ounce) can whole tomatoes, with juices, crushed; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; 12 fresh basil leaves, chopped

Servings: persons

3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup olive oil
2 (3- to 3 1/2-pound) chickens, cut into 8 pieces (breasts halved)
6 cloves garlic, halved
10 ounces white mushrooms, sliced
1 large onion, halved and cut into 1/2-inch-thick slices
2 green bell peppers, cut into 1/2-inch-wide slices
2 red bell peppers, cut into 1/2-inch-wide slices
1 cup dry white wine
3 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, with juices, crushed
1 teaspoon red pepper flakes
1 teaspoon dried oregano
12 fresh basil leaves, chopped

1
Stir the flour, 2 tablespoons salt, and 1 tablespoon pepper together in a shallow dish.
2
Heat the oil in a pot over medium-high heat.
3
Working in batches so you dont crowd the pan, toss the chicken in the flour to coat, shaking off any excess.
4
Fry until golden brown all over, about 5 minutes per side, removing the chicken to a plate as it is done.
5
Reduce the heat to medium, add the garlic to the pot, and cook, stirring, until it turns golden brown.
6
Transfer the garlic to the plate with the chicken.
7
Raise the heat to medium-high, add the mushrooms, and cook until they release most of their liquid, about 5 minutes.
8
Add the onion and green and red bell peppers, and cook until soft, about 7 minutes.
9
Add the wine and simmer until reduced by about half.
10
Stir in the tomato paste, then the tomatoes, red pepper flakes, oregano, and salt to taste.
11
Return the chicken, garlic, and any juices on the plate to the pot, cover, and reduce the heat so that the mixture simmers.
12
Simmer for 15 minutes.
13
Uncover the pot and simmer until the chicken is cooked through, 15 minutes.
14
Stir in the fresh basil just before serving.

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3/4 cup all-purpose flour, Kosher salt and freshly ground black pepper, 1 cup olive oil, 2 (3- to 3 1/2-pound) chickens, cut into 8 pieces (breasts halved), and more.

Yes, Keith Youngs Chicken Cacciatore falls under the Meat & Poultry 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.

Keith Youngs Chicken Cacciatore

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