Chicken Cacciatore

Quick and easy stove top cooking is always the best during the summer months when you're craving something good. Chicken Cacciatore is one of those dishes that can be made quick enough to enjoy without it overheating the entire house.  You can even cook this on the BBQ if you're adventurous enough. Or you can just do as I do, and use the crock pot!


Ingredients:

8 pieces of Chicken (I use breasts, why fight with bones) cut into cubes
1/2 teaspoon of ground black pepper
2 tablespoon of olive oil
1 package of fresh mushrooms quartered
2-3 tablespoons of minced garlic
1 large onion, diced
1-2 peppers, sliced then quartered (use 1 green 1 red for color)
1/2 cup dry white wine
2 tablespoons oregano
2 tablespoons thyme
1 can whole tomatoes, use the liquid in the mixture
1 can tomato sauce
2 quarts of chicken broth

Fettuccine or your favorite pasta

Cook pasta as directed on the package.

Stove top cooking: 
In a large skillet saute chicken pieces in 1 tablespoon of olive oil until slightly brown, (med. heat). Remove chicken and place on a plate for a few minutes. Add one cup of chicken broth to skillet to help scrap the browning remnants of the chicken from bottom of skillet. Add in your peppers and onions and saute until half cooked. Reduce heat to simmer and add your chicken back into the skillet, along with remaining ingredients, except mushrooms. Cook for 3 hours on simmer, stirring often to ensure nothing sticks to the bottom of the pan.

Crock Pot Cooking: 
In a large skillet saute chicken pieces in 1 tablespoon of olive oil until slightly brown, (med. heat). Remove chicken and place in crock pot. Add one cup of chicken broth to skillet to help scrap the browning remnants of the chicken from bottom of skillet. Add remaining ingredients to crock pot. Cook on low heat for 6 hours.