Chicken Cacciatore

Recipe adapted from Giada De Laurentiis

Tasty Treats by Michi

Ingredients:

Directions:

Season the chicken with 1 teaspoon of salt and 1 teaspoon of pepper.  Then, dredge the chicken lightly in flour. 

In a large saucepan or dutch oven, heat the olive oil over medium high heat. Add the chicken and cook until brown, about 5 minutes per side.  Depending on the size of your pan, this could take a couple of batches.  Set the chicken aside on a plate. 

Now add the bell pepper, onion and garlic to the pan.  Add a little oil to the pan if necessary (since using skinless breasts, there may not be much grease to work with).  Cook until the onions are soft and translucent, about 5 minutes. Season with a little salt and pepper.  Add the wine to the pot and cook it until it reduces by half, about 3 to 5 minutes.  Then add the tomatoes with their juice, chicken broth, and the oregano. Return the chicken to the pan and make sure to cover with the sauce. Bring the sauce to a simmer and cook the chicken for about 20-30 minutes.  Once the chicken is cooked through, remove the chicken with tongs and place on a platter.  Cook the sauce a little longer if necessary to thicken it. Pour the sauce over the chicken and sprinkle with basil. 

I served my chicken on a bed of spaghetti with some garlic bread on the side. This is a really delicious and easy weeknight meal.  Enjoy! 

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