Keith Young's Chicken Cacciatore

Name: Keith Young's Chicken Cacciatore
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 5 servings
Cuisine: american
Ingredients: Flour, to coat chicken; 2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3's; 3/4 cup olive oil; 6 cloves garlic, peeled and halved; 10 to 12 ounces white mushrooms, sliced; 1 large onion, peeled and sliced; 2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips; 2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips; 1 cup dry white wine; 1 (15 1/2-ounce) can chicken broth; 1 (28-ounce) can whole tomatoes, with their juice, crushed; 1 teaspoon crushed red pepper; Kosher salt; 1 teaspoon dried oregano; 2 to 3 tablespoons tomato paste; 6 leaves fresh basil, chopped

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Level: Easy
Total: 1 hr 15 min

Prep: 30 min
Cook: 45 min

Yield: 4 to 5 servings

Level: Easy
Total: 1 hr 15 min

Prep: 30 min
Cook: 45 min

Yield: 4 to 5 servings

Ingredients

Flour, to coat chicken

2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3's

3/4 cup olive oil

6 cloves garlic, peeled and halved

10 to 12 ounces white mushrooms, sliced

1 large onion, peeled and sliced

2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips

2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips

1 cup dry white wine

1 (15 1/2-ounce) can chicken broth

1 (28-ounce) can whole tomatoes, with their juice, crushed

1 teaspoon crushed red pepper

Kosher salt

1 teaspoon dried oregano

2 to 3 tablespoons tomato paste

6 leaves fresh basil, chopped

Directions

Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside. Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
This dish goes well with any pasta or rice and tastes even better the following day.