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New Chicken Cacciatore

SERVES
3
COOK TIME
40 Min

Here's an old favorite, but with a little "today" mixed in. Plus, with a few different flavorings? Boy, will your taste buds be impressed!

What You'll Need

  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts halves
  • 1 pound skinless chicken thighs
  • 2 tablespoons olive oil
  • 3/4 cup picante sauce
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup dry red wine
  • 8 ounces (1/2 pound) mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 green bell pepper, cut into short, thin strips

What to Do

  1. In a large shallow pan, combine the flour, salt, and black pepper. Coat the chicken in the flour mixture. Heat the oil in a large, deep skillet or Dutch oven. Cook the chicken for about 8 minutes, or until chicken is lightly browned on both sides; drain.

  2. Add the remaining ingredients, except the green pepper strips; cover and simmer for about 20 minutes. Stir in the pepper strips and simmer, uncovered, for about 10 minutes more, or until the chicken is fork-tender, no pink remains, and the liquid has thickened.

  3. Serve with the sauce from the pan.

Notes

You can use chicken breasts and thighs, as indicated above, or 2 pounds of either part by itself.

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