1/4 cup flour, for dredging
Salt and freshly ground black pepper
1 (3 to 4-pound) chicken, cut into pieces, rinsed and dried
3 tablespoons olive oil
10-ounces cremini mushrooms, quartered
1 onion, chopped
1 large red bell pepper, seeded and coarsely chopped
3 cloves garlic, chopped
1/2 cup dry red wine
1/2 cup low-sodium chicken broth
1 (28-ounce) can diced tomatoes in juice
4 teaspoons dried oregano
2 teaspoons dried thyme leaves or 4 sprigs fresh thyme, leaves picked
1/3 cup fresh basil, chiffonade, for serving
Cacciatore Variations, recipes follow
Serving suggestion: Serve the dish with crusty Italian bread, over pasta, or over polenta.
There are many variations of this dish based on the regions of Italy. In Southern Italy they use red wine and in Northern Italy they use white. Try both to determine your preference. Cacciatore Variations: Veal Cacciatore: substitute veal for the chicken pieces and replace the red wine with white wine.
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