A delightful twist on the classic Chicken Cacciatore, this recipe brings enhanced flavors and a simplified cooking process.
Season the chicken pieces with salt and freshly ground black pepper.
Ensure the chicken is evenly coated with seasoning for a balanced flavor.
Heat the olive oil in a large skillet over medium-high heat and brown the chicken pieces on all sides. Remove and set aside.
Avoid overcrowding the skillet to ensure proper browning.
In the same skillet, sauté the chopped onion until translucent, about 5 minutes.
Stir frequently to prevent the onion from burning.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Be careful not to overcook the garlic as it can become bitter.
Stir in the diced tomatoes, tomato paste, and chicken broth. Mix well.
Combine thoroughly to ensure the tomato paste is evenly distributed.
Add the sliced bell pepper, oregano, and basil to the skillet. Stir to combine.
Adjust the seasoning to taste at this stage.
Return the chicken to the skillet, cover, and simmer over medium-low heat for 45 minutes.
Check occasionally to ensure the sauce doesn't reduce too much.
Add the sliced mushrooms and red wine to the skillet. Cook uncovered for an additional 20 minutes.
Let the alcohol in the wine evaporate to enhance the flavor.
Cook the linguine according to package instructions. Serve the chicken and sauce over the linguine.
Toss the linguine with a bit of olive oil to prevent sticking.
