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Chicken Cacciatora
| Ingredients | |||
| 1/2 | cup | olive oil | |
| 2-1/2-3 | pound | chicken, cut up | |
| 2 | each | green bell peppers, sliced | |
| 1 | each | red bell pepper, sliced | |
| 1 1/2 | cup | mushrooms, sliced | |
| 1 | cup | onions, diced | |
| 1 | cup | dry white wine | |
| 2 | cup | chicken broth | |
| 4 | cup | italian plum tomatoes, canned, crushed | |
| 1/2 | teaspoon | oregano, dried | |
| 1 | red pepper flakes | ||
| 1 | pepper, freshly ground | ||
Directions: | |||
| Heat oil in Dutch oven over medium-high heat. Add chicken pieces and brown on all sides, about 10 minutes. Drain chicken on paper towels and reserve. Remove all but 1 tablespoon oil from pan. Add peppers, mushrooms, and onions. Saute about 5 minutes on medium heat; add wine and stir for 1 minute. Stir in broth and tomatoes. Add oregano and pepper flakes and bring to a boil. Add chicken and simmer, uncovered, on medium-high heat about 30 minutes until chicken is tender and sauce is slightly thickened. Add salt and pepper to taste. Serve hot. | |||
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