Chicken Cacciatora

This is one of the dishes I served to company when I was first married. My chicken cacciatora differs from most because I skin and bone the chicken before serving so that you don't need to contend with any debris in the delicious sauce. Thirty years ago I used to serve this with green beans almondine and white rice, but today I serve an artichoke first course, crusty bread and a small amount of rice with the chicken, and follow it with a crisp green salad.


Heat oil in a large skillet. Put the flour, and pepper in a bag with the chicken, and shake to coat the chicken. Brown the chicken on all sides in the oil. Transfer the chicken to a warm plate. Remove most of the oil from the pan. Deglaze at high heat with the wine, lower the heat to medium, and add the onion. Cook with stirring for about 5 minutes. Add the chicken, pepper, carrots, mushrooms, garlic, and tomatoes. Cover and simmer for about 30 minutes. Remove the chicken pieces as they are done, and put them on a cutting board. Skin and bone the chicken, discard the debris. Slice the chicken into bite sized pieces. If the sauce seems thin, heat the sauce slowly to reduce it before returning the chicken to the pan. Add salt and pepper to taste.
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