Chicken Cacciatore

Chicken Cacciatore

1 2 to 3 lb roasting chicken
1 cooking onion, finely diced
½ lb button mushrooms
2 red peppers, large dice
1 zucchini, large dice
1 tbsp minced garlic
½ cup white wine
4 cups pureed stewed tomatoes
¼ cup chopped fresh basil

Butcher chicken into 8 equal parts. Mix 1 cup flour with 1 tsp salt and ½ tsp pepper in a bowl. Dredge chicken pieces in flour mixture, turning to coat. In a deep pot, brown chicken on all sides using ¼ cup olive oil. Remove and set aside chicken. In the same pot using the residual oil, brown the onion and garlic. Add mushrooms, zucchini, and peppers, stir frying for about two minutes. Add wine, and scrape up any bits in the bottom of the pot. Add basil and tomatoes and bring to a simmer. Reintroduce chicken and simmer for 1 hour until chicken is tender.
Season with salt and pepper and serve with pasta.

For a lower fat recipe, use skinless chicken breasts!

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