Chicken Cacciatore


This is my Dad's favorite dish! He requests this every year for his birthday dinner. Growing up in an Italian American family, Chicken Cacciatore evokes fond memories of holidays and family gatherings. A satisfying and delicious fall meal.

Ingredients:

4 chicken thighs
2 chicken breasts with skin and backbone, cut in half
sea salt to taste
1 teaspoon black pepper
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white winet
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
1 1/2 teaspoons dried oregano leaves
1/4 red pepper or cayenne
1/4 cup coarsely chopped fresh basil leaves
1/4 cup grated asiago cheese (optional)

Directions

Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, 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 with their juice, broth, oregano and red pepper. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Transfer the chicken to a platter. Cook the sauce until it thickens slightly, about 3 minutes. Remove any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and asiago.

Tomatoes are high in antioxidants, Vitamins C,A and K. Studies have found that they assist with bone health and help to lower cholesterol.