Chicken Cacciatore

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Noële Faccidomo

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Ingredients: 

• ​​6-8 large chicken thighs, boneless and skinless   
• 1/3 cup flour
• 1/4 cup MOV Extra Virgin Olive Oil (your choice)
• 2 cloves garlic minced
• 1 large onion coarsely chopped
• 1 bell pepper seeded and coarsely chopped
• 2 stalks celery thinly sliced
• 1 cup dry white wine
• 1 cup chicken broth
• ​One 28 ounce can chopped tomatoes (including juice)

Before

• 1/2 pound mushrooms quartered
• 2 NHHS Bay Leaves
• 2 teas. Orange Peel
• 2 teas. NHHS Crushed Red Chili Flakes
• 1 teas. NHHS Turkish Oregano
• 1 teaspoon NHHS Fennel Seeds
• 1 teaspoon NHHS Basil
• 2 teaspoons salt
• I teaspoon NHHS Ground Black Pepper
• 2 tablespoons NHHS Parsley
• Drizzle MOV Basil Olive Oil

After

Directions:
​
Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat lightly.

In a large sauté pan heat EVOO and add chicken and cook 5 minutes on each side until browned. Transfer chicken onto plate and set aside.

In remaining olive oil (adding more if needed) add garlic, onion, bell pepper, mushrooms, celery, fennel seeds, red pepper flakes, basil, orange peel and oregano and sauté until onion is tender, about 5 minutes. 

Add the wine stirring in to scrape up any browned bits on the bottom of pan to deglaze. Simmer until reduced by half, about 3 minutes.

Add the tomatoes, chicken broth and bay leaves. Return chicken to pan and turn to coat in sauce.  Bring sauce to simmer and cook over med heat for about 20-30 minutes.

Remove bay leaves, stir in parsley and drizzle Basil Olive Oill on top before serving.

​​Enjoy!