Cast-Iron Chicken Cacciatore

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Braised in aromatic vegetables and crushed tomatoes, this chicken is a comforting dish the whole family will enjoy. Recipe courtesy of Martha McMillin of Preserving Place

Cast-Iron Chicken Cacciatore
Makes about 4 servings
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0 calories
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
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Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 to 8 bone-in skin-on whole chicken pieces
  2. Salt, to taste
  3. Ground black pepper, to taste
  4. 1⁄2 cup all-purpose flour
  5. 4 tablespoons canola oil
  6. 2 red bell peppers, seeded and sliced
  7. 2 green bell peppers, seeded and sliced
  8. 1 medium onion, diced
  9. 3 to 4 cloves garlic
  10. 2 cups assorted mushrooms (cremini or shitakes)
  11. Crushed red pepper, to taste
  12. Fresh thyme, to taste
  13. 1⁄2 cup dry white wine
  14. 2 cups crushed tomatoes
  15. Hot cooked pasta
  16. Garnish: shredded Parmesan cheese, fresh thyme
Instructions
  1. Preheat oven to 375°.
  2. Wash and pat dry chicken pieces. Season with salt and pepper; dredge in flour.
  3. In a large cast-iron skillet, heat oil over medium heat. Add chicken, skin side down; cook until browned, 3 to 4 minutes per side. Remove chicken; set aside.
  4. Drain half of fat; discard. Place skillet back over medium heat. Add bell peppers, onion, and garlic; cook, stirring occasionally, for 1 minute. Add mushrooms; cook, stirring constantly, for 1 minute. Add red pepper and thyme to taste; season with salt and pepper. Add wine, scraping bottom of pan to deglaze, and bring mixture to a boil. Pour in tomatoes, stirring to combine. Place chicken back in skillet.
  5. Bake until a meat thermometer inserted in thickest portion registers 160°, 35 to 40 minutes. Serve with cooked pasta. Garnish with Parmesan and thyme, if desired.
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Southern Cast Iron https://www.southerncastiron.com/

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