Chicken Cacciatore

 I'm too tired to be funny or clever today, so if you're looking for something fun to read - this isn't it. If you are looking for a good Chicken Cacciatore recipe, you have come to the right place. This was a very good Sunday night dinner last week, and is something I will definitely be making again.

Recipe

• 2 split chicken breasts, bone-in and skin on
• 4 chicken drumsticks
• 1/2 stick butter
• Flour
• 1 red pepper, chopped and seeded
• 1 onion, sliced
• 1 cup wine
• 2 cans diced tomatoes (14 oz each)
• 1 teaspoon turmeric
• 1/2 cup chicken broth
• 2 cups mushrooms
• Bowtie pasta, cooked and drained

Heat 2 tablespoons of the butter over medium heat in a large dutch oven. Dredge each chicken piece in flour, and sprinkle with plenty of salt and pepper.  Add the chicken to the melted butter and brown on each side.

Transfer the chicken to a plate. Add the red pepper and onion to the pot, and deglaze with one cup of wine - red or white is fine. I used red, but most chicken cacciatore recipes call for white. Add about 1/2 teaspoon each of salt and pepper.

Turn the heat to medium-high, and let the wine reduce a little (by about half). Add in 2 cans diced tomatoes, with the juice.

 Stir in the turmeric.

Place the chicken back in the pot, and throw in the mushrooms.

 Spoon some of the sauce over them....add a little chicken broth if you need more liquid...

Cover the pot and simmer on medium-low for about 20-30 minutes, until the chicken is done. Transfer the chicken to a plate, and turn the sauce up to medium-high heat to let it thicken. Whisk in about 1/4 cup flour and boil for about 10 minutes. Serve the sauce and chicken over pasta with plenty of parm...