American Chicken Cacciatore


4 Chicken thighs

2 Chicken Breasts

½ cup All purpose flour

2 tsp Sea Salt

To taste-   Freshly ground pepper

3 Tbsp Olive Oil

1 Large green pepper thinly sliced

1 Onion thinly sliced

1 Cup Sliced mushrooms

3 Garlic cloves. Finely chopped

½ Tsp Sugar

1 Bay Leaf

¾ Cup Dry white wine

1 cans (28oz) un-drained diced tomatoes

¾ cup Chicken broth

3 Tbsp Drained Capers

2 Tbsp  Dried parsley

1 Pkg.  Bessie’s Al Dente Noodles

Parsley (Optional)


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

In a large heavy skillet, heat the oil over medium-high heat. Add the chicken pieces to the pan and sauté on each side until they are lightly browned on both sides. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, mushrooms and garlic to the pan and sauté over medium heat until the onion and peppers are tender. About 5 minutes. Season with salt and pepper. Add the wine and simmer until the liquid is reduced by half. About 3 minutes. Add the can of tomatoes, broth Capers, sugar, bay leaf and parsley. Return the chicken pieces to the pan along with the juices and continue simmering, covered, over medium low heat until the chicken is thoroughly cooked. About 30 minutes. Garnish with fresh chopped parsley. Heat & Serve on a bed of Bessie’s Al Dente Noodles.

DinnersMonica Heil