Chicken Cacciatore - CHECK

Well this recipe was a success! It satisfied my craving I've had for a while - chicken cacciatore that is - and my family loved it! They never heard of it before so it was a great treat. We made some cheesy french bread to go with it, but used Swiss cheese as we were out of mozzarella - this paired with a glass of wine really added the finishing touch that was needed.

My husband's only request for next time was to use angel hair or vermicelli instead of spaghetti. Sounds like there will be a next time...

Chicken Cacciatore

How funny that I was just thinking about searching a recipe for Chicken Cacciatore last night and then happened to run across this one by mistake on Beth's blog today? Guess I'll have to really try it this week. Hopefully it won't be one of those "think about it then forget about it" ideas. My husband hates spaghetti but maybe if he tries this he will change his mind. One can hope, right?

Hearty, Italian "hunter-style" chicken

6 boneless chicken breasts, cut in chunks
1/4 c. flour seasoned with
1/4 tsp salt and a dash  of ground pepper
2 Tbl. olive oil
2 med. onions, sliced
3 green bell peppers, halved and sliced into strips
2 cloves garlic, crushed
4 oz fresh mushrooms, sliced
1 can ( 14.5 oz ) diced tomatoes
1 can ( 15. oz) tomato sauce
1/2 cup dry red or white wine
1 tsp salt
1/4 tsp pepper
1 1/2 tsp oregano
1 tsp basil
1 bay leaf

Heat olive oil in a large covered skillet.  Place seasoned flour in a ziploc bag and add chicken, toss chicken in flour and remove, shaking off excess.  Brown in oil for 5 - 8 minutes. Remove chicken form the pan. Add onions, peppers, mushrooms, garlic; cook and stir over medium heat until crisp-tender.  Add remaining ingredients, stir, and add the chicken.  Cover tightly and simmer on med. low  for 10-15 minutes until chicken is cooked and vegetables are soft.  Remove bay leaf before serving. Serve over cooked rice or spaghetti.