It is a delicious Italian dish. All the flavors mix together. Serve chicken cacciatore with spaghetti or other pasta.

4 skinless chicken breast halves on the bone, about 2 pounds
Salt and freshly ground black pepper
2 teaspoons olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes or more to taste

  • Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
  • Heat the oil in a sauté pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
  • Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  • Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown.
  • Add the garlic and cook, stirring, for 30 seconds.
  • Add the wine and cook until reduced by half.
  • Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
  • Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

Source: Food Network

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