Kitchen, I mean Chicken Cacciatore 

Chicken Cacciatore is super simple to put together and absolutely delicious to eat!

Denise's husband asked Denise to ask me if I had a Chicken Cacciatore recipe. I told her that I had never made it before but after researching how to put it together, I would make it and post about it. So here we are folks. Take a look at that delicious red sauce loaded with garlic, bell peppers, onions, celery, mushroom and capers. It spells over that moist chicken breast that just lays beautifully over macaroni coated in basil olive oil.

I ate this for leftovers, two nights later and it STILL ROCKS!

I made a big batch and now I seriously cannot decide whether to put the extra in the freezer or just keep chowing on it. You just wait. You're gonna make this and be right where I am and you'll know where I'm coming from. This stuff is GREAT!

OH! I almost forgot. It only takes one pan and one pot to pull this meal together. How's that for easy clean up?

HERE'S ALL IT TAKES TO MAKE A BIG BATCH (To Eat Now & Later)

• 8 skinless, boneless chicken breasts
• 3/4 cup flour for dredging
• 1 teaspoon salt
• 1/2 teaspoon pepper
• enough oil for lightly frying, 3 to 4 tablespoons

• 4 garlic cloves, minced
• 1 medium onion, chopped
• 1 small yellow bell pepper, chopped
• 1 small green bell pepper, chopped
• 2 large celery stalks, chopped
• 1 pint mushrooms, cleaned & quartered

• 3/4 cup red wine vinegar
• 3/4 cup chicken broth
• 1 (15oz) can petite diced tomatoes with juice
• 1 (15oz) can Italian-style tomatoes with juice
• 4 tablespoon capers, drained
• 2 teaspoons dried oregano leaves

• 2 cups elbow macaroni or your favorite pasta, cooked, drained & drizzled with your favorite olive oil

Get all the vegetables chopped first.

.
Dredge the chicken boobs in flour, salt & pepper, then set aside.

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Heat a large nonstick pan with oil over medium high heat. Add chicken to pan and saute for 2 minutes on each side or until chicken is lightly browned.

Remove chicken and set aside on a plate. Add all the chopped vegetables EXCEPT the mushrooms. Season with a pinch of salt and pepper, saute until softened, 7 to 10 minutes. Stirring occasionally.

Add in the red wine vinegar and cook for 3 minutes. (This helps remove the strong vinegar aroma.) Take this time to scrap the tasty crispy bits from the pan with your spatula. Then, it's time to add in the chicken broth, both cans of tomatoes WITH their juices, capers and oregano.

Return the chicken boobs, too. Make sure they are practically submerged. Now you see them...

.Now you don't.

Bring the sauce to a simmer. Continue to simmer over MEDIUM LOW heat, UNCOVERED until the chicken is cooked through, about 30 minutes. In the last 10 minutes, add the mushrooms.

TIME IT JUST RIGHT
15-20 minutes before the chicken cacciatore is finished, preheat the oven for baking a loaf of garlic bread. And start the water for boiling the pasta.

In the last 10 minutes, pop the garlic bread in the oven and pour the uncooked pasta in the boiling water. Everything will finish at the same time. So, turn off the heat from the Chicken Cacciatore, turn off the oven, then drain the pasta and drizzle with your favorite olive oil. Remove the bread from the oven and carefully cut into serving slices.

YOU ARE READY TO EAT!!!