Chicken Cacciatore

Chicken Cacciatore.  This recipe looks like it has a lot of ingredients, and might be time consuming to prepare.  However, it really isn't hard at all.  It is one of my family's favorite meals to eat.

Ingredients

3-4 lb. chicken pieces
1/4-1/2 c. flour
Salt and pepper to taste
2 Tbs. olive oil
2 Tbs. butter
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 sweet pepper, cut into thin strips
2 c. sliced fresh mushrooms
1 can (28 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tsp. basil
1 tsp. oregano
1 tsp. rosemary, crushed
1 tsp. thyme
4 c. cooked pasta
Grated Parmesan cheese

Directions

Place the flour in a low sided pan. Dredge the chicken pieces in flour and place on a rack. Allow the chicken to rest for about 10 minutes so the flour sets and doesn't all fall off as it cooks. Season with salt and pepper.

Pour oil and butter in a heavy cast iron skillet and turn the heat to medium-high. Brown the chicken on all sides turning the chicken occassionally to keep it from burning. Don't crowd the chicken pieces in the skillet. You may have to do the chicken in batches. Remove the chicken to a plate when they are browned.

Saute the onion, garlic, celery, pepper, and mushrooms in the same skillet that you cooked the chicken until the vegetables are just tender.  Stir often so they do not burn or stick to the bottom of the skillet.

Add the tomatoes, tomato sauce, tomato paste, basil, oregano, rosemary and thyme.  Bring the mixture to a boil. Cover the skillet and reduce heat. Simmer for 30 minutes.

Place the chicken back into the skillet with the vegetables and seasonings. Cover and simmer for 50-60 minutes or until the chicken tests done at 165°.

Serve the chicken over the cooked noodles and sprinkle Parmesan cheese over the top.