Tonight I'm making chicken Cacciatore served over buttered egg noodles for my husband and over rice for the gluten free kids. I'm also serving some steamed broccoli alongside. This is one of those dinners that's really easy and makes the house smell great.
CHICKEN CACCIATORE
4 skinless chicken drumsticks (with bones)
4 skinless chicken thighs (with bones)
2 cups mixed sliced bell peppers
1 medium onion, julienned
1 cup sliced mushrooms
2 Tbs olive oil
salt and pepper
1/3 cup flour (I used my gluten free blend)
3 cloves chopped garlic
1 cup dry red wine or chicken broth
1 can (28 oz) diced tomatoes
1 tsp dried oregano
pinch crushed red pepper
1. Heat a large, heavy pan over medium-high heat and add the oil
2. Meanwhile, sprinkle chicken with salt and pepper, dredge in flour and shake of excess
3. Add chicken to pan, brown on all sides and transfer to a dish
4. Add peppers, onion and garlic to pan and cook, stirring frequently for 5 minutes. Add mushrooms and cook 5 more minutes
5. Add wine or broth, scraping up browned bits from bottom of pan. Stir in tomatoes, dried oregano and crushed pepper. Nestle chicken pieces into sauce.
6. Partially cover the top of the pan with a lid, lower heat and simmer until chicken is tender and falling off the bone about 1 hour. Season with salt and pepper and ENJOY!
STEAM SOME BROCCOLI AND BOIL UP SOME EGG NOODLES OR PREPARE SOME RICE AND YOU HAVE A COMPLETE MEAL!
**And veggie mom ordered herself some veggie udon soup..YUM!
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