Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Chicken cacciatore is rustic Italian cooking at its most satisfying. Any extra sauce can be frozen and used another day. It’s one of those secondi that Lisa loves because it brings back memories of being with her children in the Tuscan countryside, watching Italian hunters on their way to the caccia (the hunt).
Watch Lisa make the full recipe on the Lisa’s Italian Kitchen YouTube channel here.
Lisa’s Chicken Cacciatore Ingredients:
2-3 small chickens, each cut into 8 serving pieces
Freshly Ground Black Pepper
1 1/2 cups all-purpose flour
1/2 cup extra virgin olive oil
5 onions, cut in half, then sliced into paper-thin half-moons
4 cloves garlic, chopped
2 large bell peppers, seeded and cut into strips
1 cup red wine
1 jar Lisa’s Authentic Classic Tomato Sauce
2 cups sliced button mushrooms
Lisa’s Chicken Cacciatore Directions:
Season the chicken with sea salt and pepper and dredge lightly in the flour.
Heat the olive oil in a deep 12-inch Dutch oven over high heat. Working in batches, brown the chicken on all sides, about 10 minutes per batch. Transfer the chicken to paper towels to drain.
Add the onions, garlic, and bell peppers to the skillet and cook over medium-high heat until the onions are translucent, about 2 minutes. Add the wine and deglaze the pan, scraping up any browned bits from the bottom. Reduce the wine for 3 minutes. Stir in the tomatoes. Return the chicken to the pan. Cover and simmer for 40 minutes.
Add the mushrooms and simmer, uncovered, until they are tender and the chicken is cooked all the way through, about another 15 minutes. Season with salt and pepper to taste.