Chicken Cacciatore
(Serves 8)

Ingredients:
2 3-½ lb. chickens, cut into 12 pieces
1 cup all-purpose flour
¼ cup olive oil
1-½ lb. mushrooms, halved
4 green bell peppers, diced
2 onions, chopped
6 cloves garlic, chopped
2 tsp. (generous) dried oregano
2 cups purchased marinara sauce
1-1/3 cups canned low-salt chicken broth
1 cup dry Marsala
6 tbsp. drained capers
grated Parmesan
salt and pepper

Directions:
Season chicken with salt and pepper. Place flour in plastic bag. Add chicken pieces and toss to coat completely. Heat 6 tbs. olive oil in heavy, large skillet over medium-high heat. Add chicken pieces to skillet; sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat from skillet. Add remaining olive oil to skillet. Add halved mushrooms, diced green bell peppers, chopped onions, chopped garlic and oregano. Sauté until onion is tender, about 10 minutes. Mix in marinara sauce, chicken broth, Marsala and capers. Return chicken to skillet, spoon sauce over it. Bring sauce to boil. Reduce heat to medium-low. Cover skillet and simmer until chicken is tender, about 20 minutes. Using tongs, transfer chicken to large platter. Boil sauce until slightly thickened, about 3 minutes; spoon off fat. Spoon sauce over chicken, passing Parmesan.

Suggested Wines: Riunite Lambrusco

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