Chicken Cacciatore

Chicken Cacciatore

Ingredients:

4 boneless, skineless chicken breast

5 chicken legs

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1 teaspoons of Creole seasoning

1/2 teaspoon of poultry seasoning

1/2 cup all purpose flour, for dredging

3 tablespoons olive oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 onion, chopped

3 garlic cloves, grated

3/4 cup dry white wine

1 ( 28-ounce) can diced tomatoes with juice

2 tablespoons of tomatoe paste

3/4 cup reduced-sodium chicken broth

1 teaspoons dried oregano leaves

1 teaspoon dried basil leaves

1/4 cup coarsely chopped fresh basil leaves

 1 teaspoon of chopped fresh oregano leaves

 4-5 white mushrooms sliced

1 teaspoon crushed pepper  flakes

Directions:

Season chicken with a little salt, pepper, and poultry seasoning. Place the flour in a shallow dish and season the flour with the Creole seasoning and dried basil and oregano leaves. Dredge the chicken with flour to coat lightly.

In a large skillet heat olive oil over medium-high heat. Add the chicken and cook until browned on each side, about 5 minutes each. (You will need to do this step in 2 batches) Transfer the chicken to a pan and set aside. Add the bell peppers, onion, mushrooms, garlic and crushed pepper flakes to the pan and saute over medium heat until the onions are tender, about 5 minutes. Season with salt and pepper. Add the white wine and simmer until it is halfway reduced, about 3 minutes. Add the diced tomatoes, tomatoe paste, chicken broth and fresh oregano. Place the chicken back into the pan and bring the sauce to a simmer. Continue to simmer for about 30 minutes until the chicken is cooked through. Sprinkle with fresh basil during the last minute of cooking. Serve with rice or pasta and garlic bread.