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Suburban Chicken Caccitore with Fresh Tomatoes – Recipe

Chicken Cacciatore 005I really like preparing chicken dishes.

If it wasn’t for the  traditional turkey for Thanksgiving,  I would be just as happy to roast a chicken for that meal as well.

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Today I picked a whole bunch of nice ripe tomatoes from my garden, thus perfect timing for cooking up some Chicken Caccitore, Suburban style, in an electric skillet.

This recipe yields 6 servings.

Suburban Chicken Caccitore with Fresh Tomatoes – Recipe

Suburban Chicken Caccitore with Fresh Tomatoes – Recipe


  • 3 chicken leg quarters (split into thighs and drumsticks)
  • 2 Tbs. canola oil (for frying)
  • 1/4 cup of all-purpose flour
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup white wine
  • 1 cup chicken broth (0r 1 chicken bullion dissolved in 1 cup water)
  • 6-8 medium tomatoes, cut into chunks
  • 1/4 cup tomato paste
  • 1/4 cup  diced Green Chilies (1/2 of 4 oz can)
  • 2 tsp. dry oregano
  • 1 bay leaf
  • 1/4 cup fresh basil, chopped


  1. Trim off excess fat from the chicken leg quarters, and split them in half, to form thighs and drumsticks.
  2. Heat the electric skillet to 350 degrees.
  3. Add 2 Tbs. of canola oil, or olive oil, if you prefer.
  4. Combine the flour, salt and pepper in a shallow bowl, or a dish.
  5. Dredge the chicken pieces in the flour mixture, until well coated.
  6. Place chicken in the warm skillet, and brown  for about 10 minutes on each side.
  7. Chop the onion and garlic.
  8. Remove the chicken from the skillet, and set aside.
  9. Add the onion and garlic, and saute until translucent (3-5 minutes).
  10. Add wine, and cook another 5 minutes, to reduce liquid to about half.
  11. Cut tomatoes into chunks, and add them to the skillet.   (If you prefer peeled tomatoes, blanch them in hot water for couple of minutes, then place them in ice-cold water for couple of minutes, then peel of the skin before cutting).
  12. Mix in oregano,  green chilies, chicken broth, tomato paste, and bay leaf.
  13. Bring to boil.
  14. Season with additional salt and pepper, to your taste.
  15. Add the chicken pieces.  Pour some of the sauce over them.
  16. Cover and simmer at 300 degrees, for 30 minutes.
  17. Reduce heat to 275 degrees, turn the chicken pieces over, and simmer covered, for another 15 minutes.
  18. Remove bay leaf.
  19. Serve over pasta, with at least 1/2 cup of the sauce poured over the chicken, spilling over into the pasta.
  20. Chop fresh Basil, and sprinkle over the chicken, just before serving.



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