Chicken Cacciatore

Ingredients

  • 2 onions, sliced
  • 2 cloves garlic, crushed
  • 4 tablespoons olive oil
  • 2 pounds chicken breasts
  • 1 (16-ounce) can tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • flour for dredging
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 (2.5 ounce) can mushrooms
  • 2 bay leaves
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon rosemary
  • 1/2 cup St. James Winery Friendship School Red Wine
  • Instructions

    1. In a large frying pan sauté onions and garlic in 2 tablespoons olive oil.
    2. Remove from pan and set aside. Dredge chicken pieces in flour, then brown over medium heat in remaining olive oil.
    3. Add reserved onions, tomatoes, tomato sauce, mushrooms, bay leaves, oregano, rosemary, basil, salt and pepper.  Cover and simmer 30 to 45 minutes or until chicken is cooked through.
    4. Stir in wine and cook uncovered over low heat for 10 minutes.
    5. Discard bay leaves before serving.
    6. Serve with hot pasta.
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