Chicken Cacciatore

Chicken Cacciatore

Cacciatore means "hunter" in Italian.  In cuisine, alla cacciatora refers to a meal prepared "hunter style" with onions, herbs, tomatoes, bell peppers, and wine.

Ingredients:

8 (6 oz) boneless chicken pieces
Salt and pepper
1 1/2 teaspoon olive oil, or more if needed
1 medium onion, chopped
3 Portobello mushrooms caps, sliced and cubed
4 minced garlic cloves
1 1/2 tablespoons flour, or more if needed
1 1/2 cups red wine
1 (28 oz) can diced tomatoes
1 large red bell pepper, chopped
1/2 cup chicken broth
1 1/2 teaspoon oregano

1 pound spaghetti
Parmesan cheese
Parsley for garnish

Directions:

Sprinkle the chicken pieces with salt and pepper.

Cover chicken pieces in flour to coat lightly.

In a large saute pan, heat the oil over medium heat and add the chicken pieces to the pan and saute until golden, for about 8 minutes on each side.  If the chicken does not fit in the pan, saute in batches.  Once chicken is saute, set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 8 minutes.  Season with salt and pepper.

Add the red wine and mushrooms and simmer until wine is reduced by half, or about 4 minutes.

Add the tomatoes with juice, chicken broth and oregano.

Add the chicken pieces to the pan and coat in the sauce, bring to simmer.  Continue simmering over medium-low heat until the chicken is cooked, about 35 to 40 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and cook, stirring occasionally to prevent from sticking, until al dente.

To serve, mound the pasta on a plate or pasta bowl and arrange the chicken pieces and sauce on top. Sprinkle with Parmesan cheese.

Garnish with parsley and serve with salad and bread.