Chicken Cacciatore
 
 
Ingredients
  • 2 to 3 lbs chicken, skinless thigh pieces
  • 6 large cloves garlic
  • 1 tsp chilli powder
  • ½ cup flour
  • 4 tbsp olive oil
  • 1 cup chopped onions
  • 1 cup each red and green pepper pieces, cut lengthwise
  • 2 cups sliced mushrooms, shitake or portobello
  • 2 cups tomato pieces, seeds and pulp removed
  • 1 cup dry white wine
  • 2 cups chicken stock
  • Salt and pepper, to taste
  • A few springs of fresh thyme
  • Fresh basil leaves
Directions
  1. Crush the garlic finely and mix with the chilli powder and enough salt and sprinkle all over the chicken pieces and rub in well to coat. Keep aside for at least an hour (up to 24 hours) in the refrigerator.
  2. Season the flour with salt and pepper, and dredge the chicken pieces in the flour.
  3. Heat 4 tablespoons olive oil in a wide pan. Add the flour dredged chicken pieces to the oil and fry till browned on both sides, about 3 minutes per side. Note: If there is more chicken than can be accommodated without crowding in the pan, fry them in batches.
  4. Drain the chicken pieces on a plate. Into the same pan, add the chopped onions and stir fry till they start to wilt.
  5. Add the mixed vegetables and cook for two minutes.
  6. Add the mushrooms and let it cook for five minutes.
  7. Now add the wine, bring to a boil and cook for 3 minutes.
  8. Add the stock, tomatoes, and thyme.
  9. Place the chicken pieces back into the pan. Add enough salt and mix everything together. Cover and cook for 20 minutes.
  10. At the end of 20 minutes, the chicken pieces should be done, with enough liquid to coat the pieces. If there is more liquid, cook uncovered to let the extra liquid evaporate. If there is not enough liquid, add enough stock or water and allow it to boil for 2 minutes.
  11. Add the fresh basil and stir. Serve with pasta, brown rice, or mashed potatoes.
Recipe by Pepper Route at http://pepperroute.com/chicken-cacciatore/