Chicken Cacciatore

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(click on pic to enlarge)

In Italian the word Cacciatore means “hunter”. Whatever the hunter catches, mostly rabbits, is cooked in a sauce of tomatoes, green peppers, herbs and wine.

When making a tomato sauce, I generally use a dry red wine, however, in this case I use white. The white adds a lemony butter flavor.

I caught two frozen chicken thighs in the back of the freezer to make this dish.

Ingredients: (Serving 2)

2 chicken thighs (season with salt and pepper)
3 TBSP flour
3 TBSP olive oil
½ onion (chopped)
1 small green bell pepper (chopped)
4 large mushrooms (chopped)
8 kalamata olives (sliced)
1 roma tomato (chopped)
1 garlic clove (sliced)
2 bay leaves
2 TBSP butter
1 cup dry white wine
3 TBSP tomato paste
½ cup chicken stock
Salt and pepper
Serve on thin spaghetti
Grated Parmesan cheese

In a plastic bag place the flour and the chicken and shake to coat the chicken with flour.

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Brown the chicken in olive oil and remove.

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Add the onions and bell pepper and sauté 8 to 10 minutes.

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Add the rest of the ingredients.

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Mix the tomato paste and the wine together with a spoon; add the wine/tomato paste mix and chicken stock. Salt and pepper to taste.  Return the chicken and bring the mixture to a slight boil, reduce heat to low, cover and cook one hour.

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Serve over thin spaghetti and top with grated Parmesan cheese.

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