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RECIPE
18 INGREDIENTS15 STEPS1HR 20MIN

Chicken Cacciatore

4.8
4 Ratings

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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This is a simple and super flavorful version of classic chicken cacciatore! Served over pasta with a side salad it becomes an amazing, complete meal.
1HR 20MIN
Total Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
1/4 cup
1 tsp
Garlic Powder
1 tsp
Dried Onions
1
Onion , diced
4 cloves
Garlic , minced
1 1/2 cups
Red Wine
1 can
(28 oz)
Diced Tomatoes
1 can
(28 oz)
Crushed Tomatoes
1/2 cup
Pecorino Romano Cheese , freshly grated
2 pinches
2 pinches
Freshly Ground Black Pepper
1 lb
Farfalle Pasta
or Or Any Short Pasta
to taste
Fresh Basil , roughly chopped

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Nutrition Per Serving

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CALORIES
1359
FAT
45.0 g
PROTEIN
83.9 g
CARBS
137.6 g

Cooking Instructions

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Step 1
Heat the Olive Oil (4 tablespoon) and Butter (4 tablespoon) in a large Dutch oven over medium high heat.
Step 2
While it heats up whisk the All-Purpose Flour (1 cup), Garlic Powder (1 teaspoon), Dried Onions (1 teaspoon), and Dried Basil (1 teaspoon) together in a bowl to make the dredge for the chicken.
Step 3
Take 5 of the Bone-in, Skin-on Chicken Thigh (10) and coat them lightly in the flour, shaking off the excess.
Step 4
Get them into the hot pot to brown for about 5 minutes on one side.
Step 5
Brown the other side for about 5 minutes.
Step 6
When they are done, remove them to a plate and repeat with the last 5 pieces of chicken.
Step 7
When all of the chicken is cooked and removed, add the Red Bell Pepper (2), Onion (1), and Garlic (4 clove) into the pot.
Step 8
Let them get soft and fragrant for a couple of minutes. Then pour in the Red Wine (1 1/2 cup) and let it cook off for another couple of minutes.
Step 9
Lastly, get the Diced Tomatoes (1 can), Crushed Tomatoes (1 can), and Pecorino Romano Cheese (1/2 cup) into the pot. Season with Salt (2 pinch) and Freshly Ground Black Pepper (2 pinch), then give it a good stir.
Step 10
Add the chicken back in and bring the sauce to a low boil. Reduce it to a simmer and let it cook for 30 minutes.
Step 11
While the chicken cooks, get a large pot of water on to boil.
Step 12
Salt the water generously when it is boiling and cook the pasta just until tender for about 8 minutes. Drain it and transfer it to a large serving bowl.
Step 13
Ladle several scoops of the cacciatore sauce into the bowl with it just to coat it well and toss it all together.
Step 14
Take the chicken off of the heat when it is done and transfer it to a large platter. Spoon the rest of the sauce over it and sprinkle it with lots of Fresh Basil (to taste) on top.
Step 15
Serve family style immediately with the Farfalle Pasta (1 pound) and salad and enjoy!

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Nutrition Per Serving
Calories
1359
% Daily Value*
Fat
45.0 g
58%
Saturated Fat
14.9 g
74%
Trans Fat
0.0 g
--
Cholesterol
283.9 mg
95%
Carbohydrates
137.6 g
50%
Fiber
12.0 g
43%
Sugars
20.6 g
--
Protein
83.9 g
168%
Sodium
779.1 mg
34%
Vitamin D
--
--
Calcium
361.7 mg
28%
Iron
11.3 mg
63%
Potassium
735.1 mg
16%
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