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Hearty Chicken Cacciatore

Yield Makes 6 to 8 servings


  • 1 (3 1/2-pound) package chicken pieces
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 1/2 cup chicken broth
  • 1 green bell pepper, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 (8-ounce) packages sliced fresh mushrooms
  • 1 cup dry red wine
  • 1 (16-ounce) package linguine, cooked

How to Make It

  1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  2. Brown the chicken pieces in hot oil in a large skillet over medium-high heat; remove chicken, and set aside.

  3. Add onion to the skillet, and sauté 5 minutes over medium heat, or until transparent. Add minced garlic; sauté 1 minute. Stir in tomatoes, tomato paste, and chicken broth. Add bell pepper, oregano, basil, and remaining salt and pepper.

  4. Return chicken to skillet; cover and simmer over medium-low heat 45 minutes or until chicken is tender. Add mushrooms and wine; cook, uncovered, 40 minutes. Serve with hot cooked linguine.