Chicken Cacciatore

This Chicken Cacciatore recipe was originally adapted from Giada DeLaurentis and has been morphed so many times. Each time it just gets better and better, it's one of my favorites. It is very easy to prepare, the chicken is cooked quickly in olive oil, then removed from the pan. Then a simple sauce is prepared in the same pan, the chicken simmers in this delectable sauce, and eventually ladled over al dente penne. I am continually amazed that such a simple combination of ingredients can result in a dish that tastes so special. The best thing about it? A.J. and the homegirlz love this dish, I love this dish. The smiles, happiness and harmony is almost too much to take.

Let’s make it and we’ll see if the same thing happens to your house!

Remember our discussion a while back about why do the grocery stores put only 3 boneless,skinless chicken breasts in a pack? I took your advice and sliced them in half to make a thinner piece if meat. This works out well, since none of us can eat a whole chicken breast.

Seasons the chicken pieces with salt and pepper. Dredge in the flour to coat lightly.

In a large heavy saute pan, heat 3 tablespoons of olive oil over medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. You will probably have to do this in batches and possible add a little more olive oil. Transfer the chicken to a plate and set aside.

Add 1/2 of a chopped bell pepper, 1 medium onion, chopped and saute for about 2 minutes, then add 5 cloves of finely chopped garlic to the same pan and saute over medium heat for another 3 minutes, until the onion is tender. the smell is indescribably amazing! Season with salt and pepper.

Add 3/4 cup of dry white wine and simmer until reduced by half, about 3 minutes.

Meet my little friend, Sun-Dried Tomato Pesto! It's on the spaghetti sauce aisle.

Add the whole jar of Sun-Dried Tomato Pesto, 1 - 8 ounce can of tomato sauce, 3/4 cup of chicken broth, 3 tablespoons of drained capers and 1-1/2 teaspoons of dried oregano.

Return the chicken to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes. Spoon off any excess fat from atop the sauce.

Spoon the sauce over the chicken, then sprinkle with freshly chopped basil and grated Percorino Romano.