Chicken Cacciatore II

Name: Chicken Cacciatore II
Total time: 85
Yield: 8
Ingredients: 2 (3 pound) whole chickens, each cut into 8 pieces; salt and ground black pepper to taste; 1 cup all-purpose flour; 2 tablespoons olive oil; 1 yellow onion, chopped; 1 large green bell pepper, seeded and chopped; 6 cloves garlic, minced; 1 pound white button mushrooms, quartered; 2 teaspoons chopped fresh oregano; 1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped; 2 tablespoons tomato paste; ¾ cup white wine; 1 ½ cups chicken stock; 3 tablespoons capers, drained and rinsed; 2 tablespoons coarsely chopped fresh basil

Recipe by krzylittlecara from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

8 servings

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2 (3 pound) whole chickens, each cut into 8 pieces
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salt and ground black pepper to taste
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1 cup all-purpose flour
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2 tablespoons olive oil
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1 yellow onion, chopped
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1 large green bell pepper, seeded and chopped
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6 cloves garlic, minced
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1 pound white button mushrooms, quartered

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2 teaspoons chopped fresh oregano
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1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
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2 tablespoons tomato paste
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¾ cup white wine
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1 ½ cups chicken stock
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3 tablespoons capers, drained and rinsed
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2 tablespoons coarsely chopped fresh basil

Instructions

Season the chicken pieces with salt and black pepper.
Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
Stir in capers and sprinkle with basil to serve.