This is my version of chicken cacciatore.  I cook the chicken just until it’s done because I personally don’t like the texture of slow cooked meat.  Also, this method cuts the cooking time drastically.

Chicken Cacciatore Recipe

serves 6 to 8

8 – 10 skinless boneless chicken thighs bite sized pieces (or 3 boneless skinless chicken breasts)

12 strips bacon, roughly chopped

2  teaspoons salt

1 teaspoon black pepper

2 teaspoons all purpose flour

4 tablespoons olive oil

1 large green bell pepper, chopped

1 container (227 g / 1 lb) white or cremini mushrooms, sliced

1 large onion, diced

6 garlic cloves, minced

2 cups dry white wine

1 can tomato paste (156 ml, 5.5 ounces)

2 – 3 cups chicken broth

1 teaspoon oregano

fresh parsley, chopped (garnish)

Season chicken with 1 tsp salt and 1/2 tsp pepper.  In a large heavy saute pan, heat the oil over med heat.  Cook bacon until brown (4 to 5 min) stirring frequently.  Then remove the bacon pieces and set aside.  Add chicken to the pan and saute until brown and almost cooked (3 to 4 min).  If all the chicken does not fit in the pan, saute it in 2 batches.  Remove the chicken from the pan and set aside.  Add onion and mushrooms and cook over med heat for 2 minutes.  Then add garlic and pepper to the pan and saute for 3 to 4 more minutes.  Season with remaining salt and pepper.  Add the wine and simmer for 3 to 4 minutes.  Add the tomato paste, 2 cups of the broth and oregano.  Simmer sauce over med or med-low heat, uncovered for 3 minutes.  To achieve the desired thickness of sauce, you may need to simmer for longer or add more chicken broth.  If the sauce is too watery for your taste, add one teaspoon of flour at a time and stir well.  Add chicken and simmer for 3 to 5 min until chicken is cooked through.  Adjust salt and pepper to taste.  Mix in bacon bits and serve with a sprinkle of parsley over sticky rice or small pasta.