Chicken Cacciatore Recipe by Lindsay D. Mattison from Taste of Home.

Ingredients

• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, chopped
• 2 celery ribs, sliced
• 1 large green pepper, cut into strips
• 1/2 pound sliced fresh mushrooms
• 1 can (28 ounces) tomatoes, drained and chopped
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 cup dry red wine or water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 garlic cloves, minced
• 1 tablespoon sugar
• Hot cooked pasta
• Grated Parmesan cheese

Directions

Prepare the Chicken

• Dust the chicken pieces with flour.
• Season both sides with salt and pepper.

Brown the Chicken

• Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium-high heat.
• Add the chicken and brown it on all sides.
• Once browned, transfer the chicken to a platter and set aside.

Cook the Vegetables

• In the same skillet, add 1 chopped onion, 2 diced celery stalks, 1 diced bell pepper, and 1 cup sliced mushrooms.
• Cook and stir for 5 minutes until the vegetables are softened.

Prepare the Sauce

• Stir in the following ingredients:
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 minced garlic cloves
  • 1 teaspoon sugar
• Bring the mixture to a boil, then reduce the heat to a simmer.
• Cover the skillet and let the sauce simmer for 30 minutes.

Simmer the Chicken

• Return the browned chicken to the skillet, nestling it into the sauce.
• Cover and simmer over low heat for 45-60 minutes, or until the chicken is tender and fully cooked.

Serve

• Cook pasta according to package instructions and drain.
• Spoon the chicken and sauce over the pasta.
• Sprinkle with grated Parmesan cheese before serving.