Name: Easy Weeknight Chicken Cacciatore
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Bone-in chicken legs with skin - 3 (8 ounce); All-purpose flour - ⅔ cup; Olive oil - ¼ cup; Green bell pepper, cut into 2-inch pieces - 1 medium; Onion, sliced - ½ small; Garlic, sliced, or more to taste - 4 cloves; Dried oregano - ½ teaspoon; Red pepper flakes - ¼ teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Roasted red pepper and garlic tomato sauce - 1 (32 ounce) jar; Water, or as needed - 1 ½ cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Easy Weeknight Chicken Cacciatore

1. Bone-in chicken legs with skin - 3 (8 ounce)

2. All-purpose flour - ⅔ cup

3. Olive oil - ¼ cup

4. Green bell pepper, cut into 2-inch pieces - 1 medium

5. Onion, sliced - ½ small

6. Garlic, sliced, or more to taste - 4 cloves

7. Dried oregano - ½ teaspoon

8. Red pepper flakes - ¼ teaspoon

9. Salt - ¼ teaspoon

10. Ground black pepper - ¼ teaspoon

11. Roasted red pepper and garlic tomato sauce - 1 (32 ounce) jar

12. Water, or as needed - 1 ½ cups

How to cook deliciously - Easy Weeknight Chicken Cacciatore

1. Stage

Dip chicken pieces in flour and shake off excess.

2. Stage

Heat oil in a 10-inch skillet over medium-high heat. Add chicken and brown well, 4 to 5 minutes per side. Remove chicken from the pan and set aside. Drain most of the oil from the skillet, leaving about 1/8 inch.

3. Stage

Add bell pepper, onion, garlic, oregano, pepper flakes, salt, and pepper to the skillet. Sauté, stirring constantly, for 2 minutes. Pour in spaghetti sauce and add enough water to thin mixture just a little; sauce will thicken as it cooks. Stir well and add chicken to the sauce. Spoon sauce over chicken to coat and bring to a simmer.

4. Stage

Cover, lower heat, and cook, turning chicken and scraping the bottom of the pan often, until chicken is no longer pink at the bone and the juices run clear, about 40 minutes.