The first time I had chicken cacciatore in a restaurant, it was made with skin-on, bone-in chicken. The skin was so yucky and the bones were hard to deal with through the sauce. This recipe uses bite size, skinless, boneless pieces so there is nothing to fight with or yuck up the sauce. All the veggies in the sauce give it a wonderful texture and flavor. This recipe would probably work in a crockpot, but I haven't tryed it that way yet.
- add 1 (23 ounce) can hunts italian spaghetti sauce or similar spaghetti sauce
- add 7 stalks celery
- add 1 large tomato
- add 5 cloves garlic
- add 8 ounces white button mushrooms
- add 1 teaspoon olive oil
- add 1 teaspoon salt
- add 2 1/2 lbs boneless skinless chicken thighs
- add 1 teaspoon black pepper
- add 1 onion
- add 1 (6 ounce) can tomato paste
- add 1 tablespoon oregano
- add 1/4 teaspoon crushed red pepper flakes
- add 1 red pepper, seeded and diced (not the spicy kind)
- add 1 bunch green onions
- Heat the olive oil in a (very) large non-stick sauce pan or pot.
- Add the garlic and cook for a minute or two at a medium heat.
- Add the chicken, stirring until the outside is no longer pink.
- Add the mushrooms and cook for several minutes.
- Add the oregano, black pepper, salt and crushed red peppers and stir well.
- Add the remaining ingredients, mix well and bring to a boil.
- Simmer, stirring occasionally over medium to low heat for 35-45 minutes until the chicken is very tender.
- Serve over rice or pasta.