Hunter Style Chicken Cacciatore

Recipe View In a large pot, heat 2 teaspoons of olive oil over low heat. Sauté the sliced garlic until fragrant and tender, about 3 minutes. Add the whole peeled plum tomatoes with their juice, and crush them lightly with a potato masher. Stir in the tomato paste, red wine, sugar, dried oregano, dried basil, salt, and ground black pepper. Mix well until the tomato paste is fully incorporated. Bring the sauce to a gentle simmer and cook, stirring occasionally, while preparing the vegetables. (Estimated time: 5 minutes)

Recipe View In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped carrot and celery until tender, approximately 5 to 8 minutes. Add them to the simmering tomato sauce. In the same skillet, sauté the green bell peppers and onions until the onions become translucent, about 5 to 8 minutes. Add them to the sauce as well. Add the remaining 1 tablespoon of olive oil to the skillet, and sauté the sliced mushrooms until they release their liquid and are nicely browned, around 10 minutes. Stir the mushrooms into the tomato sauce mixture. (Estimated time: 25 minutes)

Recipe View In a bowl, beat the eggs. Place the all-purpose flour in a separate shallow bowl. In a large skillet, heat 1/4 cup of olive oil over medium heat. Dip each chicken piece into the beaten egg, then dredge it in the flour, ensuring it's evenly coated. Tap off any excess flour. Brown the chicken pieces in the hot oil on all sides until golden brown, about 15 minutes. Remove the browned chicken pieces from the skillet and set them aside. (Estimated time: 20 minutes)

Recipe View Preheat your oven to 325 degrees F (165 degrees C). (Estimated time: 10 minutes)

Recipe View Spoon approximately 1 cup of the prepared tomato sauce onto the bottom of a large Dutch oven. Arrange the browned chicken pieces in the Dutch oven, and pour the remaining tomato sauce and vegetables over the chicken. Cover the Dutch oven with a lid. (Estimated time: 5 minutes)

Recipe View Place the covered Dutch oven in the preheated oven and bake until the chicken is tender and cooked through, approximately 1 hour. If the sauce starts to boil too vigorously, reduce the oven temperature to 300 degrees F (150 degrees C). (Estimated time: 1 hour)

Recipe View About 15 minutes before serving, bring a large pot of lightly salted water to a rolling boil. Add the dry linguine pasta, and cook, stirring occasionally, until the linguine is tender but still slightly firm to the bite (al dente), about 10 to 12 minutes. Drain the cooked pasta thoroughly. (Estimated time: 15 minutes)

Recipe View Transfer the drained linguine onto a large serving platter. Top with the Chicken Cacciatore, ensuring each portion receives a generous amount of the rich tomato sauce and vegetables. Garnish with freshly chopped parsley and freshly shredded Parmesan cheese to taste. Serve immediately and enjoy! (Estimated time: 5 minutes)