Chicken Cacciatore
By: Helen Pitlick
Published: Friday, January 1, 2010 - 12:35am

Ingredients




2 chicken breasts
4 chicken thighs, bone in
2 teaspoons Salt, or to taste
1 teaspoon pepper, or to taste
2 tablespoons olive oil, plus more if needed
1/2 cup flour
1 large onion, chopped
1 large red bell pepper, chopped
6 cloves garlic, crushed
10 fresh mushrooms, quartered
1 (28 ounce) can tomatoes, drained and coarsely chopped
1/2 cup dry white wine
1 1/2 teaspoons dried oregano
Parmesan cheese, to taste
1/4 cup Fresh basil leaves, coarsely chopped

Preparation

1 In a medium-sized bowl, mix salt, pepper and flour together. 2 Wash chicken and remove excess skin. Dredge in flour mixture and shake off excess. 3 Heat oil is a large non-stick skillet over medium-high heat. Add chicken and brown on all sides. 4 Remove from the pan and drain on paper towels. 5 To the same skillet add the onion and garlic and stir until onion is soft, but not browned. Next, add red pepper and mushrooms; cook, stirring occasionally until softened. 6 Add tomatoes, white wine and oregano and cook until alcohol has burned off; 3-5 minutes. 7 Return chicken to skillet, cover and simmer on low for one hour.

About


Garnish with grated Parmesan cheese and chopped basil. Serve over pasta with rustic bread on the side.