Chicken Cacciatore

Instructions

• Blend salt, pepper, and flour. Sprinkle on a plate.
• Dredge the chicken in flour. Shake off excess flour and put on a plate.
• Heat oil over medium heat in a large saute pan.
• Add the chicken in batches and brown on each side. Remove to a plate and set aside.
• In the saute pan, add the diced onion and  saute until translucent.
• Add the red bell pepper and saute until softened.
• Add the mushrooms and saute until softened.
• Add garlic and saute for 1 – 2 minutes.
• Deglaze the pan with the wine.
• Add the mushrooms and saute until soften.
• Add the chicken stock, diced tomatoes, and tomato paste. Stir to combine.
• Add the thyme, marjoram, and bay leaf. Stir to combine.
• Add the chicken back to the saute pan. Add a little of the fresh parsley.
• Reduce heat to a simmer. Cover the pan and braise over medium low heat. Adjust the heat to a slow simmer.
• Remove the lid after about 15 minutes. Continue to braise without the lid for about 30 minutes. Allow it to reduce. If you need to adjust the broth, add more broth or a cornstarch slurry. Do not cook dry.
• Just before the Chicken Cacciatore is done, adjust the seasoning with salt and pepper.
• During the last 15 minutes, prepare pasta according to the package directions.
• When chicken reaches 180 degrees, drain the pasta and pour into a large serving bowl.
• Remove chicken from the saute pan and arrange on top of the pasta. Pour remaining liquid in pan on top of the chicken.
• Garnish with fresh parsley.
• Serve and enjoy!