Chicken cacciatore

Although summer is still here, the smell of fall is in the air. This makes me very happy because I love the cool sunny days, I also love making foods that warm our home with their delicious scents.

Here is my recipe for chicken cacciatore.

8 boneless, skinless chicken thighs
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
1 C. quartered button or baby bells mushrooms
3 cubes frozen garlic
3/4 cup white wine
1 ( 28-ounce) can Italian seasoned diced tomatoes with juice
1 cup chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
5-6 cup fresh basil leaves, roughly torn

Directions:
Combine flour, salt, pepper and oregano in a pie plate. Dredge the chicken pieces in the flour mixture to coat.

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 , mushrooms 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, tomatoes with their juice, broth, and capers. Return the chicken pieces to the pan and turn them to coat in the sauce.

Serve over rice, couscous or pasta.

Bring the sauce to a simmer. Cover and continue simmering over medium-low heat until the chicken is cooked about 30 minutes.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.