Saturday, May 5, 2012

CHICKEN CACCIATORE


  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 3 medium cloves garlic minced
  • 3 tablespoons olive oil
  • 2 cans (14.5 ounces each) stewed tomatoes
  • 2 teaspoons leaf oregano, crumbled
  • 2 teaspoons salt
  • 1/2 teaspoon pepper, or to taste
  • 1 bay leaf
  • 1 chicken, about 3 pounds, cut up
  • 3/4 cup dry red wine

Preparation:

Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about 10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two. Add chopped onion, green pepper, and minced garlic to hot skillet; sauté until onion is tender. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf. Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender. Discard bay leaf and serve with hot cooked spaghetti or other pasta