Rinse chicken and sprinkle VERY generously with salt and pepper (too
much is perfect). Dredge lightly in flour, shaking off all excess.
Fry in oil in a skillet until just done. Do in batches if needed.
Drain on towel-lined dish.
Meanwhile, in a pot, boil bouillon in water until dissolved. Turn
heat to low and add tomatoes with juice, wine, bay leaves, and
Italian seasoning. Stir occasionally.
In same skillet, saute garlic, onions, and peppers. Remove with
slotted spoon and add to pot. Do the same with the mushrooms.
Add chicken to pot and increase heat. Simmer until liquid is reduced
by half. If desired, add capers at the last minute.
Serving
Suggestions
Serve over hot Egg Noodles with Italian Bread and/or a Garden Salad
Originally Submitted
2/12/2015
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