Saturday, December 15, 2007

Chicken Cacciatore

This was the first time I've ever made or eaten chicken cacciatore. It was very easy to make and it was tasty. This might become a regular week night dinner for us. I got the idea for this from but I made some modifications and omitted the mushrooms of course!

Chicken Cacciatore (modified)

  • 1 cup all-purpose flour for coating
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 chicken breasts, trimmed and cut into pieces
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons onion, chopped
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 cup chopped cooked spinach
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 cup white wine
  • 1 cup chicken broth
  • salt and pepper to taste
  1. Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
  2. Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, tomato sauce, bay leaves, oregano, chicken broth and wine. Cover and simmer for 30 minutes over medium low heat.
  3. Add the spinach and salt and pepper to taste. Simmer for 10 more minutes.
  4. Serve over angel hair pasta or white rice.

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