Chicken Cacciatore
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon each salt and freshly ground black pepper
  • 2 bone-in, skin-on chicken breasts
  • 2 bone-in, skin-on chicken thighs
  • 2 chicken drumsticks
  • 1/4 cup extra virgin olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, chopped
  • 6 cup tomato sauce, store-bought or homemade
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh italian parsley leaves
  • 1 pound rotini pasta
Directions
  1. In a shallow bowl, mix together the flour, salt, and pepper. Cut the chicken breasts in half crosswise. Dredge all the chicken evenly in the seasoned flour.
  2. In a large Dutch oven, heat the oil over medium-high heat.
  3. Add the chicken, skin-side down, and cook for 7 minutes. Turn and cook about 7 minutes more, until golden and crispy. Remove the chicken from the skillet and drain on paper towels.
  4. Reduce the heat to low, add the onion, bell pepper, and garlic and cook gently for 5 minutes, or until soft.
  5. Add the tomato sauce, basil, and parsley and stir to combine. Return the chicken to the skillet and simmer for 30 minutes.
  6. Meanwhile, cook the pasta according to package directions. Drain and divide among serving plates.
  7. Top the pasta with a piece of chicken and spoon over the sauce.