Monday, April 6, 2009

What's Cookin- Chicken Cacciatore

Here is a classic rustic Italian dish that is easy, inexpensive and fulfilling. You can use boneless skinless chicken breast although I prefer using chicken with bone in as it adds flavor to the sauce. leg quarters or thighs work great- they are meaty, juicy and most importantly- CHEAP! This also refrigerates and reheats well if you want to make extras and have a leftovers night.

Serves 4

2 lbs chicken
1 c white wine
1 large can of diced tomatoes
1 large chopped onion
3 cloves smashed garlic
1 lb chopped peppers
1/2 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/4 tsp Italian parsley
1/4 tsp dried oregano
1/8 tsp garlic powder
Bay leaf

Add oil to a skillet over medium heat and sauté chicken until brown.
Take chicken out and keep warm.
In same pan, sauté onion, garlic, peppers, basil, parsley, oregano, bay leaf and garlic powder.
Add white wine and whisk to loosen any bits from the bottom of the pan.
Strain tomatoes and add to pan.
Add salt and pepper and bring all to a boil.
Add chicken and then simmer with lid on until chicken is done, about 45 minutes.
Serve with a nice crusty Italian Bread.