Chicken Cacciatore

  • 3lbs to 4lbs of chicken thighs.  (Any chicken will do, but this cut is cheap and comes out nice)
  • 1 tin or jar of artichokes hearts
  • 1 regular sized 15oz tin of crushed tomatoes
  • Half tin of tomato paste
  • 4 large garlic cloves, minced
  • 2 teaspoons dried parsley
  • 1 large onion, diced
  • Half a green bell pepper, diced
  • 1 tin of black olives
  • 6 mushrooms, diced
  • 3 teaspoons of Italian seasoning
  • 1 and a half cups of dry white wine
  • 2 tins of chicken broth
  • 1/4 cup of olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and Pepper

 

  1. Place the chicken in the roasting pan or oven pot first and then salt and pepper it.
  2. Add the vegetables, fresh and tinned to the pan.
  3. Mix the chicken broth with the wine, the tomato paste and all of the powdered spices and Olive oil and pour over the chicken and vegetables.
  4. Cover with lid or foil and cook on 350 for 3 hours or until the chicken literally falls away from the bone.
  5. Remove pan from the oven and leave it to settle for about 15 minutes before serving.
  6. Serve with spaghetti or any other pasta.