CHICKEN: Chicken Cacciatore is of course a popular Italian dish in that it is easy to prepare and satisfying as a main meal. Please try my version of it.

CHICKEN CACCIATORE:



2-3 lbs. chicken, cut up into serving pieces

6 tbsp. cooking oil

½ to 1 cup flour for dredging

3 tbsp. chopped green onion

1 ½ lbs. mushroom, halved or quartered

6 medium tomatoes; cut into wedges

1 tbsp. chopped parsley

3 cloves garlic, smashed and chopped

¾ cup white wine + 1 cup hot chicken stock

¼ tsp. each of thyme &. oregano

¼ cup tomato paste

salt and pepper

few drops lemon juice



Rinse, pat dry chicken pieces and dip them in flour, shaking off excess. In a large non-stick skillet, heat 2 tbsp. oil until hot over medium-high heat and brown chicken pieces, in batches if necessary, for 3-4 minutes on each side. Add salt and pepper to taste to browned chicken and transfer to a heat-proof casserole.


Preheat oven to 350 degrees F. Drain off fat and add 1 tbsp. oil to skillet. Cook onion and garlic for 2-3 minutes. Then add mushrooms and cook for 3-4 minutes more. Add wine and cook it over high heat to reduce by half. Add chicken stock, tomato paste, thyme and oregano, mixing in well. Return chicken pieces to skillet as well as add in tomato wedges. Bring mixture to a boil. Adjust seasoning and simmer for 2-3 minutes. Transfer mixture to casserole and place it in oven. Cover and bake for 35-40 minutes.

Remove chicken from casserole and keep warm in a heated serving platter. Place casserole over high heat on the stove. Cook for 3-4 minutes to reduce liquid; then add lemon juice and chopped parsley.

Pour sauce over chicken to serve.