Chicken Cacciatore #829 4/07

Categories:
Italian, New 2007, poultry

1 lb chicken breast or thighs
1 teaspoon Salt
1 teaspoon pepper
1/2 cup flour; for dredging
3 tablespoon olive oil
1 large red bell pepper; chopped
1 onion; chopped
3 large garlic clove; minced
3/4 cup dry white wine
1 28 oz can diced tomatoes
3/4 cup chicken broth
1 1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon bay leaf
mozzarella cheese
parmesan
pasta or rice

Sprinkle the chicken with the salt and pepper. Dredge the chicken in flour. In a large heavy saute pan, heat the oil over a medium high heat. Add the chicken to the pan and saute until browned, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion , and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, broth and spices. Return the chicken to the pan and turn to coat in the sauce. Bring to a simmer and cook for about 1 hour, turning the chicken over after 1/2 hour. Transfer the chicken to a plate. If necessary, boil the sauce until it thickens slightly. Serve this over pasta or rice and top with some mozzarella and parmesan cheese.

Contributor: Giada DeLaurentiis

Yield: 4 servings