Chicken Cacciatore

Debbie Martell October 30, 2009

Ingredients

• 2 chicken breats
• 4 chicken thighs
• 2 tbsp extra virgin olive oil
• 1 sliced onion
• 1 sliced red pepper
• 1 sliced green pepper
• 2 cans Italian-style tomatoes (28 oz)
• 2 cans tomato paste
• 2 tbsp dried basil
• 2 tbsp dried oregano
• salt
• pepper

Preparation

1. Preheat oven to 375 degrees.
2. Heat 1 tablespoon of extra virgin olive oil in a medium saucepan.
3. Slice 1 onion, 1 red pepper, and 1 green pepper, then add them to the saucepan.
4. Stir in 1 tablespoon of minced garlic, and saute for 30 seconds.
5. Slowly mix in 2 cans of Italian-style tomatoes. Bring to a boil, reduce to a simmer.
6. Season 6 chicken pieces with salt and pepper.
7. In a saucepan, saute the chicken with 1 tablespoon of extra virgin olive oil for 1 minute. 
8. Place chicken in a large baking dish. Pour the tomato mixture over the top. 
9. Cook in the oven for 45 minutes or until the chicken reaches an internal temperature of 160-165 degrees. 
10. Remove from oven and season with salt and pepper; serve over pasta if desired. 

Tags: Food, Dinner, Cooking, Recipes

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