Chicken Cacciatore

 

1
tablespoon olive oil
2
whole chicken breasts, split, boned and skinned
6
mild Italian sausages, cut into 1-inch pieces
1 to 2
carrots, julienned
1
cup chopped onion
1
green pepper, cut into 1/2-inch strips
1
garlic clove, minced
1/2
cup dry red or white wine
1/2
cup chicken broth
1
16-ounce can tomatoes
1
teaspoon oregano
1
tablespoon basil
1
tablespoon freshly chopped parsley
Freshly ground black pepper
1/4

teaspoon red pepper (optional)

 

 

In large skillet, heat oil and brown chicken on both sides until golden.  Remove chicken.  Brown sausage in skillet;  remove.  Add carrots, onions, peppers, and garlic.  Sauté until onions are translucent;  pour off fat.  Move vegetables to one side, add wine and deglaze the skillet. 

 

Add rest of ingredients;  return meats to pan, stir to blend.  Cook over high heat for 5 minutes, stirring occasionally.  Cover and reduce heat to medium-low and cook for 15 minutes.  Remove cover.  If sauce is too thin, increase heat and continue cooking, stirring often, until sauce is thickened.  Serve with rotini, cavatini, or bow-tie pasta. 

 

Makes 6 to 8 servings.