Favorite Chicken Cacciatore

By Potterfan1029

In this classic one-dish meal, chicken on the bone adds flavor to the sauce and helps keep the meat moist, but if you need to speed the cooking, you can use boneless chicken pieces instead.

Ingredients

• 1 broiler/fryer chicken (3 1/2 lbs), cut into pieces
• 1/2 tbsp olive oil
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 (l0 oz) package mushrooms, halved
• 1 (15 oz) can diced tomatoes in puree
• 1/3 cup dry red wine
• 2 tbsp roasted garlic-flavored tomato paste
• 1/2 tsp oregano
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/2 cup chopped fresh basil, divided

Details

Servings 4

Preparation

Step 1

1. Cut chicken breasts in half crosswise, in large nonstick skillet or wide Dutch oven, heat oil over medium high heat. Add chicken pieces, skin side down, and cook until browned, about 7 minutes.

2. Turn chicken over and add onion, green pepper, mushrooms, tomatoes, wine, tomato paste, oregano, red pepper flakes, salt and 1/4 cup of basil.

3. Bring to brisk simmer and cook for 25 minutes or until chicken is no longer pink in center. Turn chicken over halfway during cooking. Place chicken in serving bowl. (If sauce is too thin, remove chicken to plate and cook sauce, uncovered, over high heat for about 5 minutes, or until thickened.)

4. Stir in remaining basil. Spoon over chicken and garnish with fresh basil leaves.