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Chicken Cacciatore
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Chicken Cacciatore

Chicken and vegetables simmered in a tomato and wine sauce.

Servings: 14 cups
Ingredients
  • 4 pounds chicken cut into ¼ inch strips
  • 2 large sweet onions diced
  • 2 green bell peppers, diced
  • 3 cups sliced carrots, 6 - 8 carrots depending on size
  • 6 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 ½ cups dry red wine
  • 1- 28 ounce can diced tomatoes
  • ¼ teaspoon ground black pepper
  • 20 ounces sliced white mushrooms
  • 2 tablespoons cornstarch, optional
  • Salt to taste
Instructions
  1. Cook the chicken (in at least a 6 quart Dutch oven) over medium heat with a little extra virgin olive oil until it’s cooked.
  2. Remove the chicken from the pot and set aside.
  3. Add the onions to the pot and cook a few minutes, adding a little more oil if necessary.
  4. Add the carrots and peppers and cook until the onions are slightly brown.
  5. Add the oregano and garlic and cook 1 minute.
  6. Add the wine, scraping any brown bits from the bottom of the pot.

  7. Add the chicken, tomatoes and black pepper and simmer over medium low heat for 30 - 40 minutes.

  8. Add the mushrooms and cook another 10 minutes.
  9. If the sauce is thin mix the cornstarch with a little water and add to the pot, cooking about 5 more minutes or until the sauce has thickened.
  10. Salt to taste