Chicken Cacciatore Recipe! Cheap And Tasty

This is one of my frugal go-to recipes! 

I buy chicken quarters in a 10 pound bag for 59¢/lb. I cut the chicken quarters apart, so I end up with a bunch of legs and thighs. After that, I cut the spine part off the thigh pieces. I will use the spine part for broth. The resulting thighs are perfect for recipes like Armenian chicken or Lemon Garlic Chicken.

For Chicken Cacciatore I take the skins off of the chicken pieces. Leaving the skin on makes the sauce too greasy and it wastes the skins. Crispy Chicken skins are a real treat, so I save all the chicken skins to fry up later. Nothing goes to waste!

Chicken Cacciatore Recipe

3 lbs. Skinless, Bone-In Chicken Pieces

2 TBS. Oil

8 oz. White Mushrooms, Sliced

1 Onion, Chopped

1 Bell Pepper, Chopped

5 Cloves Garlic, Minced

1 28oz. can or 1 quart Crushed Tomatoes

1 8oz. can Tomato Sauce

1/2 cup Green Olives, sliced in half

1 tsp. Dried Basil

1 tsp. Dried Oregano

2 tsp. Italian Seasoning

1 Bay Leaf

Dash of Cayenne

2 tsp. Salt

1/4 tsp. Black Pepper

In a 6 quart pot heat oil and saute onion, mushrooms, and bell pepper until soft, 5 minutes. Add garlic and saute 1 minute longer.

Add the crushed tomatoes, tomato sauce, olives, and spices. Stir to combine.

Submerge the chicken pieces into the tomato sauce. Bring to a simmer, reduce heat to maintain a low simmer, and cook for 1 hour and 15 minutes.

Serve over hot rice or pasta. 

Enjoy!

Crock Pot Cacciatore Variation:

Saute mushrooms, onions, and bell pepper in oil until soft. Add garlic and saute 1 minute longer.

Place in the crock of a 6 quart crock pot.

Add the crushed tomatoes, tomato sauce, olives, and spices.

Submerge chicken pieces into the tomato sauce. 

Cook on high for 4 hours.