Chicken Cacciatore

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• flour, to coat chicken
• 2 whole chickens, each cut into 8 pieces with the breasts cut into 1/3 's
• 3/4 cup olive oil
• 6 garlic cloves, peeled and halved
• 10 -12 ounces mushrooms, sliced
• 1 large onion, peeled and sliced
• 2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
• 2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
• 1 cup dry wine
• 1 (15 1/2 ounce) can chicken broth
• 1 (28 ounce) can whole tomatoes, with their juice, crushed
• 1 teaspoon crushed red pepper flakes
• kosher salt
• 1 teaspoon dried oregano
• 2 -3 tablespoons tomato paste
• 6 leaves fresh basil, chopped

Recipe

• 1 place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. heat the oil in a large saucepot over medium-high heat.
• 2 add the chicken in batches and fry until golden brown on all sides. when all the chicken has been cooked, set it aside.
• 3 add the garlic to the pan and cook until it turns golden brown. add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
• 4 add the wine and let reduce for about 1 minute. add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. return the chicken to the pot and bring the liquid to a boil, stirring constantly. turn down the heat and simmer for 30 to 45 minutes. stir in the fresh basil just before serving.
• 5 this dish goes well with any pasta or rice and tastes even better the following day.