Cooking with David Maciel

Sponsored by Ray’s Food Place
Quick & Easy Chicken Cacciatore Is a peasant comfort food recipe that won’t break the budget and is sure to please even the pickiest eaters. Use either bone-in or boneless chicken – note boneless meats cook faster so adjust cooking times.

6 each chicken skin-on, bone-in thighs or whole legs
1 can 14.5 ounce can chopped tomatoes
½ cup chopped red green or yellow bell pepper
½ cup onion
1 cup sliced mushrooms
2 Tbs each of tomato paste and chopped garlic
½ cup water or chicken stock, more if needed
½ package of Italian seasoning
½ cup of Marsala wine or red or white wine (water can be substituted)
2 TBS of unsalted butter & brown sugar (optional)
Use large high rimmed frying pan or Dutch oven. Salt & pepper chicken, dredge lightly in flour and brown in olive oil on medium heat. Remove and set aside.
Pour off most of oil. Reduce heat, add the chopped veggies and sauté 6 to 8 minutes. Add the tomato paste, garlic and ½ seasoning package and mix well for another minute or two.
Increase heat, add Marsala wine, scrape pan bottom to loosen bits & pieces. Reduce the liquid to half, add chopped tomatoes and water, and simmer. Return the chicken to pan, cover lightly with lid, simmer for 30 to 40 minutes. Remove chicken add the butter & sugar mix, simmer briefly. Salt & pepper to taste. Pour sauce over chicken.