Chicken Cacciatore
Adapted Slightly from Giada de Laurentiis
1 lb chicken breast cut into bite size pieces
2 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 tablespoons olive oil
2 large red or green bell peppers, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
1 teaspoon dried italian seasoning
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons tomato paste
Season the flour with salt and pepper
Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, italian seasoning and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add tomato paste and stir into the sauce
Bring the sauce to a simmer and cook for about 10-15 minutes until the sauce is a little thicker.
