Chicken Cacciatore

Categories: Poultry- Chicken

Ingredients

• 2 (8 oz.) chicken breasts with bones (skin and wings removed)
• 1/4 cup flour
• salt and ground black pepper
• 1 tsp. olive oil
• 1/2 cup dry white wine
• 1/3 cup sliced onion
• 1/2 cup thinly sliced carrot
• 1/2 cup thinly sliced celery
• 1 tsp. minced garlic
• 1/2 cup sliced green bell pepper
• 1/2 cup sliced mushrooms
• 3 cups canned whole tomatoes with liquid
• Linguine with Olive Oil
• 1/4 lb. fresh or dried linguine
• 1 tsp. olive oil
• salt and ground black pepper

Directions

1. Remove visible fat from the chicken breasts and cut them into 6 pieces right through the bone.

2. Place flour on a plate and season with a little salt and pepper. Dip chicken in the flour, making sure chicken is well coated on both sides. Shake off any excess flour.

3. Heat olive oil in a medium skillet over medium-high heat. Brown chicken on both sides, about 5 minutes total. Remove chicken and pour white wine into skillet. Scrape up all of the brown bits in the pan.

4. Add the onions, carrot and celery, covered with a lid, for 3 minutes. Add garlic, green pepper, mushrooms and tomatoes. Cut tomatoes into pieces with the edge of a spoon while in the skillet. Return chicken and gently simmer, covered, 10 minutes, or until chicken is cooked through. A meat thermometer should read 165 degrees. Add salt and pepper to taste. Serve over linguine.

5. linguine:

6. Bring a large pot of water (3 to 4 quarts) to a boil. Add the linguine and boil 2 minutes for fresh or 9 minutes for dried.

7. Remove 1/4 cup water from the pot and drain linguine. Return linguine to empty pot. Mix olive oil with reserved water and pour over linguine. Toss well. Add salt and pepper to taste. Spoon linguine onto individual plates and serve chicken and sauce over the top.

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