Colorful Cacciatorre

Chicken Cacciatore is a classic Italian dish with many variations.  Cacciatore means "hunter" in Italian and when referring to cuisine, "alla cacciatora" is a meal prepared "hunter-style" with tomatoes, onions, mushrooms, herbs, bell pepper, and wine.

After picking up an array of colorful bell peppers at the market, I decided to make my own colorful version of this basic dish.  Served over whole wheat pasta, it was both healthy and delicious.  Thank goodness I made enough for leftovers for lunch today!

Colorful Cacciatore

Ingredients

4 chicken breasts, cut into 3 pieces each

1 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging
3 tbsp olive oil
1 onion chopped
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 yellow bell pepper sliced into strips
4 garlic cloves, finely chopped
3/4 cup dry white wine
2 cans crushed tomatoes
1 tbsp capers
1 tsp dried oregano
1/2 tsp chili flakes
1 bay leaf
2 tbsp basil, roughly chopped

Directions

1. Sprinkle the chicken pieces with salt and pepper, dredge the chicken pieces in the flour to coat.

2. In a large heavy saute pan, heat 2 tbsp oil over a medium-high. Cook the chicken pieces about 3-4 minutes on each side to brown.  Remove from pan.

3. Add remaining tbsp of oil and onion.  Cook for about 3 minutes.  Add bell peppers and garlic and cook until peppers soften.

4. Add the wine and simmer until reduced by at least half. Add the tomatoes with their juice, capers, oregano, chili and bay leaf. Season with salt and pepper.  Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Cover and simmer for about 30 minutes. 

5. Transfer the chicken to a platter, spoon sauce on top and sprinkle with basil.  Serve over pasta if desired.