CHICKEN CACCIATORE

By dcarriger56

Ingredients

• 4 pounds chicken pieces with bones ( breasts legs, thighs
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/3 cup all-purpose flour
• 1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
• 3 tablespoons olive oil, divided
• 2 teaspoons minced garlic
• 1 cup chopped yellow onion
• 3 cups ( 8 ounces ) sliced mushroom2 cups red bell pepper strips
• 3 cups fresh ripe tomato wedges
• 2/3 cup red wine ( with or without alcohol )
• 1/3 cup low-salt tomato juice
• 1 tablespoon fresh rosemary leaves 0r 1 teaspoon dried rosemary
• 2 cups ( ounces ) shredded ALPINE LACE Fat Free Pasteuirzed Process Skim Milk Cheese Product-For Mozzarella Lovers 1/4 cup minced fresh parsley

Details

Servings 6

Preparation

Step 1

1. Rince the chicken and pat dry with pepper towels. Sprinkle with the salt and black pepper. In large self-sealing plastic bag, combine the flour and oregano. Add the chicken and shake well.
2. In a large deep nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chicken pieces in batches and cook, turning occasionally, for 8 minutes or untill golden brown. Transfer to a plate.
3. Add the remaining tablespoon of oil to the skillet with the garlic and onion. Saute for 5 minutes or until soft. Add the mushrooms and bell pepper and saute 5 minutes longer. Stir in the tomatoes, wine, tomato juices and rosemary. Return the chicken to the skillet and bring to a boil. Reduce the heat, Cover; simmer, turning the chicken occasionally, for 30 minutes or until juices run clear.
4. Preheat the broiler. Sprinkler the chicken withthe cheese and broil for 3 minutes or just until melted. Garnish with parsley.