Chicken Cacciatore
- 4 bone-in chicken breast halves, skinned
- 2 Tbsp. olive oil
- 1 green bell pepper, cut into rings
- 1 small onion, sliced
- 1 garlic clove, minced
- 1 (14 1/2 oz.) can Italian-style stewed tomatoes
- 1 (6 oz.) can Italian-style tomato paste
- 3/4 c. dry red wine or chicken broth
- 1 bay leaf
- 1 tsp. dried Italian Seasoning
- hot cooked spaghetti
- Brown chicken in hot oil in a Dutch oven over medium-high heat 5 minutes on each side.
- Remove chicken, reserving drippings in pan.
- Add bell pepper and onions to hot drippings, and saute until tender.
- Return chicken to pan; add garlic, stewed tomatoes, tomato paste, red wine, bay leaf and Italian seasoning.
- Bring to a boil; reduce heat, and simmer 45 minutes.
- Discard bay leaf. Serve over spaghetti.
- Yield:
- 4 servings.
chicken, olive oil, green bell pepper, onion, garlic, italianstyle stewed, italianstyle, red wine, bay leaf, italian seasoning
Taken from www.cookbooks.com/Recipe-Details.aspx?id=83189 (may not work)