The recipe below is provided by Pacific Coast Farmers’ Market Association. Check out their website when you have the opportunity.
Cheers! Kathy
Chicken Cacciatore
Ingredients
1 onion (sliced)
1 c green bell pepper (cored, sliced)
¾ c mushrooms (crimini or button, sliced)
3 medium cloves garlic (minced)
3 T olive oil
2 14-ounce cans whole stewed tomatoes
2 t oregano (crumbled)
2 t salt
½ t pepper (or to taste)
1 bay leaf
1 chicken, whole (cut up in pieces)
¾ c dry red wine
1 14-ounce can whole black or green olives
Crumbled feta cheese
Directions
- Heat olive oil over medium heat in a large skillet. Coat chicken with a light dusting of flour, salt and pepper. Brown chicken on all sides in hot oil, about 10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two.
- Add onion, green pepper, mushrooms, 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.
- Add olives and cook another 10 minutes.
- Discard bay leaf.
- Plate and serve with hot cooked pasta and crumbled feta.
Recipe by Debra Morris
Provided by Pacific Coast Farmers’ Market Association (PCFMA)