​Chicken Cacciatore Recipe
 
3 lbs               Chicken
1 Cup             All-Purpose Flour
1 28oz            Diced Tomatoes
1 14oz            Chicken Broth
2/3 Cup          Red Wine
3 cloves          Garlic
1 med.            Onion
8oz                  Mushrooms
2 Tbsps          Capers
½                     Green Bell Pepper
½                     Red Bell Pepper
1                      Bay Leaf
½ tsp               Dried Oregano
½ tsp               Thyme
2 tsps               Kosher Salt
2 tsps               Black Pepper
4 Tbsps           Canola Oil
                        Parmesan Cheese
                        Italian Parsley
 
Combine the salt and pepper then season the chicken with half then the flour with the other half. Coat the chicken with the flour then set it aside until late. Add the oil to the frying pan then brown the chicken for six minutes on each side. Remove the chicken from the pan and set it aside until later. Remove most of the oil from the pan then sauté the onion, garlic and peppers. Add the chicken broth and tomatoes and bring to a light simmer.  Add the wine then return the chicken to the pan. Season with the thyme and oregano. Add the bay leaf then cover and cook for twenty minutes. After twenty minutes add the mushrooms and capers then cover for an additional ten minutes. After ten minutes remove the cover and allow your liquid to reduce by one fourth. Top with the cheese and parsley and now it is ready to serve.