Description

This is my take on the classic Italian/American favorite, Chicken Cacciatore. Chicken braised in red wine with bell peppers, onions and plum tomatoes.

Ingredients

10 chicken pieces (seasoned with Salt & Black Pepper) 2-4 cloves garlic, diced 1 medium Sweet Onion, sliced (2) 28 oz cans of Plum Tomatoes (sweet basil) 6 sweet Bell Peppers, sliced 1 cup Black Olives ½ - 1 cup Red Wine ½ teaspoon Dried Thyme 1 Tablespoon Oregano Hot Pepper Flakes (optional) 1 cup All-purpose Flour 2-4 Tablespoon Olive Oil Salt & Pepper to taste

Instructions

Pat chicken dry and season generously with salt and pepper. Dredge each piece of chicken in the all-purpose flour and set aside. In a deep skillet on medium heat add 2 tablespoons olive oil and allow oil to get hot, 2-3 minutes. Add chicken (skin side down) to skillet and brown on both sides (about 5 minutes per side). When chicken is browned turn the to heat source to low, add the red wine to the skillet allow the chicken to braise while preparing the rest of the ingredients. On medium heat add 2 tablespoons olive oil to a large stock pot. When oil is hot add all of the bell peppers and sauté for 4-5 minutes, add onion and sauté for and 2-3 minutes then add garlic and sauté for 1 minute. Add oregano, salt & pepper stirring to combine then lower heat source to low. Using your hands squeeze the plum tomatoes into smaller pieces and add (along with the tomato juice form the can) to the onions and peppers. Increase heat source to medium and cook for 10 minutes. Pre-heat oven to 400 degrees. Transfer your braised chicken pieces to a deep baking pan, pour sauce over chicken pieces and bake for 1 hour. Remove from oven and serve.

Chicken Cacciatore