[monkapotamus]

Ooooh that recipe looks delicious. And I just ate a plate of penne + marinara! But I think I could eat a plate of that too!

[carlo3b]

Try this for a celebration dinner on election night

Authentic Chicken Cacciatore

• 4 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1/2 large red bell pepper, chopped
• 1/2 large green bell pepper, chopped
• 1 onion, chopped
• 5 garlic cloves, finely chopped
• 3/4 cup dry white wine, you may substitute with dry red wine.
• 1 (28-ounce) can diced tomatoes, retain juice
• 3/4 cup chicken broth
• 3 tablespoons drained capers (optional)
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves


1) Season the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. Shake off additional flour.
2) In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side.
Sauté it in 2 batches if too crowded. Transfer the chicken to a plate and set aside.
3) Add the bell peppers, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. 4) Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano.
5) Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Transfer the chicken to a platter. If necessary, continue boiling the sauce until it thickens slightly, about 3-5 minutes.
Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.