Chicken Cacciatora

Name: Chicken Cacciatora
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; chicken; green bell peppers; sweet red bell peppers; mushrooms; onions; white wine; chicken broth; italian plum (roma) tomatoes; oregano; red pepper flakes; black pepper

Add some spice to your dinners with this scrumptious dish that will instantly become one of your favorites.

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
½	cup	olive oil
2-1/2-3	pounds	chicken cut up
2	each	green bell peppers sliced
1	each	sweet red bell peppers sliced
1 ½	cup	mushrooms sliced
1	cup	onions diced
1	cup	white wine dry	*
2	cups	chicken broth
4	cups	italian plum (roma) tomatoes canned, crushed
½	teaspoon	oregano dried
1	x	red pepper flakes	*
1	x	black pepper freshly ground	*

Ingredients

Amount	Measure	Ingredient	Features
118	ml	olive oil
		chicken cut up
2	each	green bell peppers sliced
1	each	sweet red bell peppers sliced
355	ml	mushrooms sliced
237	ml	onions diced
237	ml	white wine dry	*
473	ml	chicken broth
946	ml	italian plum (roma) tomatoes canned, crushed
2.5	ml	oregano dried
1	x	red pepper flakes	*
1	x	black pepper freshly ground	*

Directions

Heat oil in Dutch oven over medium-high heat. Add chicken pieces and brown on all sides, about 10 minutes. Drain chicken on paper towels and reserve. Remove all but 1 tablespoon oil from pan. Add peppers, mushrooms, and onions. Sauté about 5 minutes on medium heat; add wine and stir for 1 minute. Stir in broth and tomatoes. Add oregano and pepper flakes and bring to a boil. Add chicken and simmer, uncovered, on medium-high heat about 30 minutes until chicken is tender and sauce is slightly thickened. Add salt and pepper to taste. Serve hot.