This hearty Italian chicken stew is sure to warm you on a cold day. It offers a plethora of wonderfully fresh vegetables, and may be served with either pasta or rice.
Photo By: Hannah Parker, "Colorful Cacciatore"
4 skinless, boneless chicken breasts cut into 4 pieces each
1 medium zucchini (diced)
16 ounces of portabella mushrooms (chopped)
1 green pepper (cut into 1 inch strips)
1 red pepper (cut into 1 inch strips)
1 red onion (chopped)
3 cloves garlic (minced)
2 tablespoons fresh basil (chopped)
1 15 ounce can of diced tomatoes
¼ cup of flour (for dusting chicken)
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons of extra virgin olive oil
Directions: I find that it is easiest to prepare this dish if I have all of my vegetables chopped and chicken cut up before I begin cooking. Remember to use separate cutting boards for meat and vegetables. Place 2 tablespoons of olive oil in a large skillet and place on medium heat. Dust chicken with flour. When oil is hot arrange chicken in skillet and cook until lightly brown on each side (approx. 5-7 minutes. per side). Add onion, garlic, zucchini, mushrooms, red and green peppers, tomatoes, salt, pepper, and basil. Simmer on low for one hour until meat and vegetables are tender. Serve with your favorite pasta or rice. Makes 6-8 servings.