CHICKEN CACCIATORE
From Chef Billy Stamboly of the Basil Leaf Restaurant
½ Chicken (quartered)
1 cup Olive Oil
1 Green Pepper (sliced thick julienne-style)
6 Large Mushrooms (sliced)
1 cup Dry red Wine
1 Medium Onion (Sliced julienne-style)
1 cup Flour
4 Garlic Cloves (peeled)
1 cup Tomato Sauce
½ cup Chicken Broth
In large skillet, heat the oil for 2-3 minutes on medium heat. Flour the chicken (meat side down) and brown for 10 minutes over medium heat. Turn chicken over and brown 10 minutes. Repeat again for both sides for five minutes per side. Add mushrooms, onions, peppers and garlic and let them fry for about five minutes or until garlic gets light brown. Finish with wine, tomato sauce, broth and salt and pepper. Simmer for 10 minutes or until the chicken
