CHICKEN CACCIATORE

From the kitchen of Mena Vesce (IAC member since 11/2005)

Ingredients

• Flour to coat chicken
• 2 whole chickens each cut into eight pieces with the breast cut into thirds
• ¾ cup olive oil
• 6 garlic cloves peeled and halved
• 10 to 12 ozs. white mushrooms sliced
• 1 large onion, peeled and sliced
• 2 green bell peppers, cored, seeded and sliced into l/2 inch strips
• 2 red bell peppers, cored, seeded and sliced into l/2 inch strips
• 1 cup of Marsala wine (or dry white wine is acceptable)
• 1 - 15 oz can of chicken broth
• 1 - 28 oz can crushed tomatoes with liquid
• l tsp crushed red pepper flakes
• salt to taste
• l tsp. dried oregano

• Large frying pan
• 9 X 13 baking dish
• Aluminum foil

Directions

• Pre-heat oven to 350*
• Place the flour in a shallow dish and coat the chicken pieces. Shake off any excess.
• Heat the oil in a large pan over medium high heat.
• Add the chicken in batches and fry until golden brown on all sides. When all chicken has been cooked, set aside.
• Add the garlic to pan and cook until it turns golden brown. Remove garlic.
• Add the mushrooms and sauté five to seven minutes until they release most of their liquid.
• Add the onions and bell peppers and sauté until the vegetables are soft, approximately six minutes.
• Add the wine and let reduce by half.
• In a 9 X 13 baking dish, mix the chicken broth, tomatoes, crushed red pepper, salt and oregano. Stir in the contents of the frying pan. Add the chicken.
• Cover baking dish with aluminum foil and bake for 30 minutes.

Serve over linguine or rice if desired.