Chicken Cacciatore

Cacciatore is the most popular braised chicken Italian dish. There are many variations of ingredients based upon availability of each region. The basics for cacciatore is chicken simmering and tomato sauce, white or red wine, mushrooms, and herbs, and often red bell peppers for the sauce. I like to prepare this dish because it is easy using just what we have on hand. Even for the lazy cook, the whole dish can be prepared in a crockpot.

Ingredients:
3 chicken thighs, with skin cut crosswise*
2 chicken breasts, with skin cut crosswise
2 tsp salt and more to taste
1 tsp black pepper and more to taste
1/2 cup flour, for dredging
3 tbs olive oil
1cup red bell pepper, chopped
1 cup mushrooms, cut into chunks
1 cup red onions, chopped
3 cloves garlic, chopped
1 cup white or red wine
1 14 oz stewed tomato with juice
1/4 cup caper, drained
1 1/2 cups chicken stock
1 tbs fresh chopped oregano or 1 tsp dried oregano
1/4 cup fresh sweet basil, chopped

Directions:
Wash and pat dry the chicken with paper towel. Sprinkle each chicken with salt and pepper. Dredge chicken through the flour and coat lightly.

In a large skillet pan over medium heat, add oil and cook chicken until golden brown all around, about 5 minutes. Use the pan large enough to hold all the chicken pieces. Transfer the chicken to the plate.

In the same pan, sauté' onions, garlic and red peppers until fragrant, about 5 minutes. Add wine and simmer to reduce in half, about 3 minutes. Add tomatoes with juice, chicken broth, oregano, capers, and season with salt and pepper. Place chicken back into the pan. Coat chicken with sauce. Bring back to a boil. Lower the heat. Continue simmering the sauce for 30 minutes or until the chicken just clicks
through.

Before serving, transfer the chicken onto a platter. If necessary, boil the sauce further until it thickens slightly. Spoon sauce over chicken and top with fresh basil. Serve with pasta or country French bread.

* Chicken skin can be removed to reduce the fat content.