Cook Time: 55 minutes
Ingredients:
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 3 medium cloves garlic minced
- 3 tablespoons olive oil
- 2 cans (14.5 ounces each) stewed tomatoes
- 2 teaspoons leaf oregano, crumbled
- 2 teaspoons salt
- 1/2 teaspoon pepper, or to taste
- 1 bay leaf
- 1 chicken, about 3 pounds, cut up
- 3/4 cup dry red wine
Preparation:
Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about 10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two. Add chopped onion, green pepper, and minced garlic to hot skillet; sauté until onion is tender. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf. Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender. Discard bay leaf and serve with hot cooked spaghetti or other pasta.Chicken cacciatore recipe serves 6.
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