This simple recipe is a take on Chicken Cacciatore with more of a lean into pizza flavors. Store owner and Chef Anne adapted this recipe from her mother’s “family famous” Pizza Chicken. Anne’s mother Betty took home 3rd Place (!) for this recipe from the LSU Agricultural Extension Service and School of Home Economics in 1964. Anne modernized the recipe a bit to add in searing and deglazing the pan to build on the flavor. Greek Oregano Leaf and Pizza Seasoning highlight the recipe’s name and make for a hearty meal – perfect with pasta and crusty bread.
Time: 1 hour
Serves 4-6Rating
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Loading...| Whole chicken, cut into pieces or 8 bone-in, skin on thighs | |
| 1 tsp Granulated Garlic | |
| Salt and ground black pepper | |
| Italian Herbs Extra Virgin Olive Oil | |
| 1 bell pepper, sliced | |
| 1 onion, sliced | |
| 8-oz can tomato sauce | |
| 1 cup water | |
| 2 Tbl brown sugar | |
| 2 Tbl prepared yellow mustard | |
| 1/4 cup Cabernet Red Wine Vinegar | |
| 2 Tbl Worcestershire Sauce | |
| 1 tsp Greek Oregano Leaf | |
| 2 tsp Pizza Seasoning Blend |
| 1. | Preheat oven to 350°F. Whisk together the tomato sauce, water, mustard, brown sugar, Oregano, Pizza Seasoning, Red Wine Vinegar and Worcestershire Sauce. Set aside. |
| 2. | Heat a Dutch oven or wide skillet over medium high heat. Season the chicken on both sides with salt, pepper and Granulated Garlic. Drizzle Italian Herbs Extra Virgin Olive Oil to just coat the bottom of the pan. Sear the chicken, working in batches if needed, on all sides until the skin is golden brown. Move to a plate. |
| 3. | Place the onion and bell pepper in the skillet and saute to soften and lift off any browned bits. Add the chicken and any accumulated juices back to the pan and pour in the tomato sauce mixture. Move to the oven and bake until the internal temp of the chicken registers 160°F - about 30 - 40 minutes. |
| 4. | Run the chicken under the broiler to crisp up the skin - optional but delicious! Serve with pasta and crusty bread for sopping up in the juices. |
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