1
teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/2
teaspoon salt
2
cloves garlic, finely chopped
Grated Parmesan cheese, if desired
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Instructions
Step
1
Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
Step
2
Cut bell pepper and onions crosswise in half; cut each half into fourths.
Step
3
Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve with cheese.
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Slow Cooker Directions: Remove skin from chicken. Decrease flour to 1/3 cup. Decrease oil to 2 tablespoons; omit tomato sauce. Use 1 jar (4.5 oz) sliced mushrooms, drained. Brown chicken as directed. Cut bell pepper and onions crosswise in half; cut each half into fourths. In 3 1/2- to 6-quart slow cooker, place half of the chicken. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture. Cover and cook on Low heat setting 4 to 6 hours. Serve with cheese.
One of the keys to making this recipe for chicken cacciatore as delicious as possible is to properly brown your chicken. To do this you start with an empty pan placed on a burner over medium-high heat. Do not add oil to the cold pan, instead leave it be and let it heat up for a minute or two. To see if the pan is hot enough to start cooking, run your fingers under the faucet and flick your fingers over the pot. If the water particles roll up into little balls and skitter across the bottom of the pan, it’s time to add oil. Add the oil and let it spread across the bottom of the pan. Then add chicken a few pieces at a time—don’t crowd the pan. Let each piece brown but keep an eye on the edges. When you see browning at the edges, try picking up the piece of meat with tongs, if it really sticks, it needs a little longer. If it comes up clean, with just a tug, it’s time to turn it. Browning becomes more intuitive with time and it’s well worth learning because the chemical reaction that comes with browning is what imparts your meat with tons of flavor.
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