Chicken or Sausage Cacciatore
entree
- white or dark chicken
- optional: cooked sausage
- 1 green pepper
- 1 red pepper
- optional: 1 yellow pepper
- 1 big yellow onion
- 2-3 small cloves garlic, minced
- a big pinch of hot red pepper flakes
- 2-3 mushrooms, quartered
- a few sprigs rosemary, minced
- a half glass of white wine
- about a cup of water
- 1 28-oz can of Italian tomatoes, pureed
- a few sprigs of fresh parsley, minced
- Cut the peppers and onions into bite-sized pieces and set aside.
- Cut the chicken into bite-sized pieces. Sprinkle a tablespoon or two of flour over the chicken and toss gently with a fork.
- Heat a little grapeseed or olive oil in a heavy bottomed Dutch oven or saute pan. When it's hot enough to make water sizzle (but not smoking) add the chicken without crowding. Flip over when golden on one side. When golden all over, transfer to a plate and toss with a little salt. When all the chicken is done, add a little olive oil to the pan and saute the peppers, onion and garlic for a few minutes.
- Pour in the wine and stir to deglaze the pan. Add the rosemary and hot red pepper, and just enough water to cover.
- Cover the pot partially, bring almost to a boil, and simmer for 10 minutes. Stir in the tomatoes. Simmer another 10 minutes. Add the mushrooms. Simmer another 10 minutes, add salt to taste, and serve over pasta with a little parsley on top.