Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 1/4 cup all-purpose flour; 6-8 chicken thighs or breasts, bone-in, skin-on; 3 bacon strips, chopped; 1 medium onion, diced; 2 cups quartered button mushrooms (optional); 3-4 garlic cloves, crushed; 2 cups chicken stock; 1 large tomato, diced; 1 Tbsp. fresh rosemary, chopped

AuthorJulie

adapted from CookwithCampbells.ca

Yields1 Serving

1/4 cup all-purpose flour

6-8 chicken thighs or breasts, bone-in, skin-on

3 bacon strips, chopped

1 medium onion, diced

2 cups quartered button mushrooms (optional)

3-4 garlic cloves, crushed

2 cups chicken stock

1 large tomato, diced

1 Tbsp. fresh rosemary, chopped

Preheat the oven to 350F. In a large re-sealable plastic bag (or a bowl) toss the flour and chicken to coat evenly.

In a large, heavy ovenproof skillet or Dutch oven, cook the bacon over medium-high heat until crisp; remove from the pan with a slotted spoon and set aside.

Add the chicken pieces in batches and brown them on all sides. Remove chicken from pot and set aside.

Pour off all but about a tablespoon of the oil. Add the onion and mushrooms (if you're using them) and cook until tender, about 5 minutes. Add garlic and cook 1 minute more.

Return the chicken to the pan along with the bacon, stock, tomato and rosemary and bring to a simmer. Bake uncovered for 1 hour, until the chicken is golden, tender and cooked through.

Serve over pasta or with mashed potatoes.

Ingredients