Classic Chicken Cacciatore

INGREDIENTS

• 2 whole chicken cut into pieces

• 1/2 cup of flour for dredging

• 1/2 tsp of salt

• 1/2 tsp of freshly ground black pepper

• 1/4 cup of extra virgin olive oil

• 1 28oz can of diced tomatoes

• 1 large yellow onion cut into chunks

• 1 green pepper cut into chunks

• 1 cup of porcini or Portobello mushrooms

• 1 15oz can of chicken broth

• 1/2 cup of dry red wine

• 1 tsp of dried oregano

• 1 tsp of dried basil

• 1 pound of spaghetti, ziti or other type of pasta

• 1/4 cup of fresh parsley chopped

  PREPARATION

• Mix salt and pepper into the flour.

• Dredge the chicken in the flour.

• In a large skillet sauté the chicken in batches in the olive oil until brown.

• Place chicken in a large pot and add the tomatoes, broth and wine and cook for about 15 minutes.

• Add the mushrooms, onions and green peppers.

• Season with basil and oregano.

• Cover and cook for around 45 more minutes.

• In 6 quarts of water boil your pasta until al dente, around 10 minutes.

• Drain the pasta.

  Place the spaghetti on a large serving platter and top with the chicken and sauce. Garnish with parsley and your ready to serve. Serves 8 people.