Chicken Cacciatore

I've made this a couple times, it's another recipe from cooking class. I forgot to take a picture until I was putting stuff away, so this is what I've got. It's an impressive recipe, so much flavor for a pretty easy cooking method

Serves: 6

Ingredients

• 6 skin-on chicken breasts
• flour as needed
• Salt & pepper to taste
• 1 Tablespoon extra virgin olive oil
• 1 cup white onion - diced
• 1 red, yellow, or orange bell pepper - seeded and cut into thin strips
• 3 garlic cloves - minced
• 1/2 cup dry white wine
• 1 28oz can Italian plum tomatoes - shredded with their own juice
• 1 Tablespoon fresh rosemary - chopped
• 1 1/2 dried oregano

Directions

1. Wash the chicken in cold water and pat dry with a paper towel.
2. Season chicken breast with salt and pepper and then dredge in flour.
3. Heat oil in a large skillet to a simmer and brown floured chicken until golden brown on both sides.
4. Remove chicken breasts from pan after browning (do not cook all the way through) and put them to the side
5. In the same pan, add more oil if necessary, then add the onion and pepper.
6. Cook onion and pepper, stirring occasionally, until soft.
7. Add garlic and continue to cook for 2 more minutes.
8. Add wine to the pan, allowing it to simmer and reduce by half.
9. Add tomatoes, rosemary, and oregano to the pan and reduce to a simmer.
10. Place chicken back into the pan and cover, until it is cooked all the way through, about 15min.

Thoughts:
I like this recipe. It is pretty impressive for more prep work than actual cooking work. Mostly you just sit there and watch it. Something key to have when browning the chicken is an oil catching screen. It keeps oil from going everywhere and making a huge mess. Something you can do is add more peppers if you like, to add more a color variety. I like to change the peppers up, since they all come out tasting the same anyway.