Cooking . . . It's a Family Thing!

INGREDIENTS:

• 6-8 whole Chicken Thighs, Skin On (can use any whole chicken pieces)
• Salt & freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 4 T Olive Oil
• 2 T Butter
• 1 whole Medium Onion, halved & sliced
• 2 Cloves Garlic (minced)
• 2 whole Red Bell Peppers, cored and sliced (not too thin)
• 2 whole Green Bell Peppers, cored and sliced (not too thin)
• 12 ounces Mushrooms, sliced (white or Crimini)
• 1/2 t ground Thyme
• 1/2 t Turmeric
• 1/2 t Kosher Salt
• 3/4 cup chicken broth
• 1 can (28 oz) Whole or Diced Tomatoes, with juice
• 1 lb Egg Noodles
• Chopped, flat leaf parsley (if you have some)
• Parmesan Cheese, for sprinkling

INSTRUCTIONS:

Preheat oven to 350 degrees
Cook noodles according to pkg. directions. Do not overcook! Drain and set aside.
Salt & pepper both sides of chicken and dredge in flour. Heat olive oil & butter in a heavy skillet or dutch oven over medium-high heat. Place chicken skin side down in pan, four pieces at a time. Brown chicken on both sides then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan & discard. Add sliced onions, peppers & garlic to pan. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric & salt and extra black pepper to taste. Stir in chicken broth & allow to bubble. Pour in canned tomatoes and stir to combine. Add chicken to pan, skin side up, without totally submerging the chicken as you want the skin to retain its crispness. Place lid o the pot and place in oven. Cook for 45 minutes. Remove the lid and increase heat to 375. Cook for an additional 15 minutes. Remove pan from oven. Remove chicken from pan and place it on a plate. Remove vegetables from pan and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes. Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon reduced sauce over the chicken and pasta. Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

Prep Time: 10 minutes
Cook Time: 1 hr. 15 min.
Servings: 6

I found this recipe on The Pioneer Woman's website (thepioneerwoman.com). Ree provides pictures for you on this site so if you're a visual person just go to this site, open the "cooking" tab and search for Chicken Cacciatore. This is a delicious dish and even though the list of ingredients might make you think it's complicated, believe me when I say it is not. You could even prepare your veggies a day ahead if you wanted to save a little time.