This is the recipe I use and love. Which is saying a lot, because I don’t care for chicken cacciatore. And it is really easy to prepare.I have also made it the day before and put it into an oven proof dish and just popped it into the oven the next day.
Debbie in Indiana <><
1 chicken, cut up(I use chicken breasts)
1/4 tsp. salt
1/2 tsp. pepper
1/4 C. flour
2 Tb. oil
2 medium onions, chopped
1 Tb. minced garlic
1/2 lb. fresh mushrooms, sliced
2 cans tomatoes(14 1/2 oz. cans),cut up and undrained(I get the already diced tomatoes
15 oz. tomato sauce
2 tsp. basil
2 tsp. Italian seasoning
1/4 c dry red wine(I didn’t have any wine, I used broth)
Season chicken with salt and pepper. Sprinkle with 3 Tb. flour to coat lightly.
In a Dutch oven, heat oil. Add chicken and cook over medium-high heat, turning, until browned on both sides. Remove to a plate.
In drippings remaining in pan, cook onions and garlic, stirring constantly, until onions are softened and light golden, about 5 minutes. Add mushrooms and cook, stirring 3 minutes longer. Stir in remaining flour and cook, stirring 1 minute longer, until thoroughly blended. Stir in tomatoes with their liquid, tomato sauce, and seasonings. Heat to boiling.
Return chicken to pan and spoon sauce over pieces. Cover and simmer over medium-low heat 35 minutes. Stir in wine and simmer over low heat, uncovered, 10 minutes longer.
Serve over pasta or rice.
This recipe freezes well.