Round 2 Recipe: Chicken Cacciatore
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
51
Spice
37
Sweetness
61
Sourness
36
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tsps
Italian Seasoning (divided)1
Salt1 cup
Canola Oil1 cup
Mushroom (sliced)Directions:
1
In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste
2
Combine well, then add the chicken and toss to coat
3
In a large high-sided skillet with a lid, heat the canola oil over medium-high heat
4
Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes
5
Remove the chicken to a plate and reserve
6
To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened
7
Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth
8
Bring to a boil, reduce the heat to a simmer and add the reserved chicken
9
Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes
10
Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly
11
Transfer the cacciatore to a serving platter, sprinkle with parsley and serve