Frying the chicken first is a must! It gives the chicken a delicious crispy skin. The salt and pepper mixed with the flour give you all the seasoning you need in the chicken.
The sauce is also delicious! The tomatoes break down with the onion and garlic to form a chunky sauce. The seasoning is great – just the right amount.
I opted to put the whole pan in the oven instead of cooking it on the stove. To me this was easier than having to continually watch the pan. I think this also helped with the crispiness of the chicken skin. It took about an hour and a half in a 350 degree oven.
You could easily serve this with pasta to round out the dish. I served it with buttered bread, which is always a nice accompaniment.
Really delicious and worth the time it takes to make. It will definitely impress whomever you serve it to!
CHICKEN CACCIATORE
1 Boiler Fryer Chicken
2 Medium Onions
2 ½ Cups Diced Tomatoes
8 Ounces Tomato Sauce
1 Clove Garlic
1 Small Hot Pepper
1 Bay Leaf
½ Teaspoon Celery Seed
1/8 Teaspoon Sage
Rub chicken with flour seasoned with salt and pepper. Brown on all sides in hot fat. Remove chicken from pan. Cook onions until golden. Drain off excess fat. Add remaining ingredients to skillet. Blend, cover and simmer for 30 to 45 minutes. Add browned chicken. Simmer until tender, about 1 hour.
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