Chicken Cacciatore

The secret is out!  My chicken cacciatore recipe was given to me by a chef from Rome, Ugo, over 30 years ago.  I've been making chicken cacciatore this way for over 30 years and it comes out perfect every time. If you google for chicken cacciatore recipes, you'll get a lot of recipes that are very similar, but none of the recipes I saw told the secret to making a great chicken cacciatore.

As you all know, I'm all about quick & easy.  This meal can be made in 30 minutes (multi-tasking required).  To make it go a little faster, instead of using whole chickens just get the thighs and drumsticks.  They do not have to be boned.  The recipe will serve 10, which is about 230 calories per serving.  

Serving suggestions:  Serve over any kind of pasta or rice.

And the secret?? is in step 2.  Bake out the fat and moisture.

Amount	Unit	Ingredient	Preparation
5	Each	Chicken Thighs
5	Each	Chicken Drumsticks
3	Tablespoons	Olive Oil
1	Each	Onion	Chopped
2	Each	Bell Peppers	Chopped
3	Cloves	Garlic	Minced
1	Cup	White Wine
1	Teaspoon	Oregano
1	Teaspoon	Sweet Basil
		Salt & Pepper	To Taste
6	Each	Tomatoes	Peeled & Chopped

1.       Wash chicken pieces & pat dry with paper towels.           

2.       Bake chicken in a 350 F preheated oven for about 10 minutes or until some of the
    fat and water bakes out of the chicken

3.       Put the chicken in a colander so all the liquids can drain.

4.       Discard the liquid

5.       Heat olive oil add onion, bell pepper & garlic

6.       Add chicken to onion mixture

7.       Cook another 10 minutes stirring occasionally

8.       Add  wine,  oregano, sweet basil, salt & pepper

9.       Cook another 10 minutes

10.   Add tomatoes & cook another 10 minutes

11.   Transfer to a platter & serve