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منى الحامدي | mona alhamdi
منى الحامدي | mona alhamdi
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Region: SA
Friday 04 July 2025 19:25:02 GMT
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Chicken Cacciatore, my way. A rustic Italian classic with tender chicken simmered in a rich, savory sauce. Pure Italian comfort food; easy and delicious! 8 bone-in skin on chicken thighs  Salt and pepper  1 1/2 C flour Season with: Garlic powder, pepper, paprika  EVOO 1 large onion  1 bell pepper (I used 1/2red 1/2 green) 5 cloves sliced garlic  12 cherry bomb tomatoes or grape 8 oz sliced mushrooms  2 tablespoons tomato paste  3/4 C red wine 28 ounce can whole peeled tomatoes  1 C of green and black olives  2 tablespoons capers  Salt and pepper  Thyme and rosemary leaves wrapped in bundle  2 bay leaves  Salt and pepper  Season the chicken with salt and black pepper, then dredge each piece in seasoned flour, shaking off any excess. Heat extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear until beautifully golden on both sides, about 5 minutes per side. Remove the chicken and set aside. Add peppers and onions and garlic. Season with salt and pepper. Add cherry bomb tomatoes and mushrooms. Cover on medium for 5 minutes. press them down to break them apart and release their juices. Stir in the tomato paste and mix well.  Pour in the red wine—I use Cabernet Sauvignon—and stir and let it cook out for 3 minutes.  Add your canned tomatoes squeezing the whole tomatoes right into the pan. Then the juices. Salt and pepper. Olives and capers.  Add the chicken back into the sauce along with a bundle of fresh rosemary and thyme and 2 bay leaves. Bake covered 425 degrees for 45 minutes,   Remove the herb bundle and bay leaves before serving. Perfect with pasta or mashed potatoes.  #chickencacciatore #chickenrecipe #italianfood #italiancooking #EasyRecipe
Chicken Cacciatore, my way. A rustic Italian classic with tender chicken simmered in a rich, savory sauce. Pure Italian comfort food; easy and delicious! 8 bone-in skin on chicken thighs Salt and pepper 1 1/2 C flour Season with: Garlic powder, pepper, paprika EVOO 1 large onion 1 bell pepper (I used 1/2red 1/2 green) 5 cloves sliced garlic 12 cherry bomb tomatoes or grape 8 oz sliced mushrooms 2 tablespoons tomato paste 3/4 C red wine 28 ounce can whole peeled tomatoes 1 C of green and black olives 2 tablespoons capers Salt and pepper Thyme and rosemary leaves wrapped in bundle 2 bay leaves Salt and pepper Season the chicken with salt and black pepper, then dredge each piece in seasoned flour, shaking off any excess. Heat extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear until beautifully golden on both sides, about 5 minutes per side. Remove the chicken and set aside. Add peppers and onions and garlic. Season with salt and pepper. Add cherry bomb tomatoes and mushrooms. Cover on medium for 5 minutes. press them down to break them apart and release their juices. Stir in the tomato paste and mix well. Pour in the red wine—I use Cabernet Sauvignon—and stir and let it cook out for 3 minutes. Add your canned tomatoes squeezing the whole tomatoes right into the pan. Then the juices. Salt and pepper. Olives and capers. Add the chicken back into the sauce along with a bundle of fresh rosemary and thyme and 2 bay leaves. Bake covered 425 degrees for 45 minutes, Remove the herb bundle and bay leaves before serving. Perfect with pasta or mashed potatoes. #chickencacciatore #chickenrecipe #italianfood #italiancooking #EasyRecipe

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