Chicken Cacciatore w/ Spaghetti

Ingredients:Vegetable oil

2 ½ pounds boned chicken breast, cut into 2 inch cubes

1 ½ Tablespoon flour

¾ cup dry white wine or chicken broth

4 Tablespoons butter

1 pound mushrooms, sliced

1 large onion, sliced

2 green bell peppers, cut into ½ inch strips

1 cup beef broth

1 garlic clove, pressed

6 ounces tomato paste

1 (35 oz.) diced Italian tomatoes (or diced tomatoes with garlic onion, & green pepper), undrained

¼ pound pepperoni, sliced

1 teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon rosemary

Salt and pepper

2 Tablespoon chopped fresh parsley

Pour enough oil into a large flame-roof casserole to cover the bottom. Add chicken and stir over high heat until browned. Sprinkle on flour. Continue stirring over high heat until flour is lightly browned. Pour on wine/chicken broth. Stir to release any cooked on meat particles and bring to a boil. Transfer the mixture to a bowl.

Add butter to the pan. Melt over medium heat, then add mushrooms, onions and peppers. Toss to coat. Reduce the heat to low and cover the pan. Cook for 10  minutes or until the onions are tender.

Increase the heat to medium-high. Pour on beef broth. Stir in garlic and tomato paste. Add tomatoes, breaking them up. Add pepperoni. Blend in basil, oregano and rosemary. Return chicken and wine to the casserole and mix. Bring to a boil and then remove from heat. Stir in the parsley and cover the casserole. Place the covered casserole in a cool oven and set to 325 degrees. Bake for 1 ½ to 2 hours.

Cook spaghetti and pour Chicken Cacciatore on top of spaghetti

Freeze leftovers! Still tastes great.

Another version of Chicken caccitorre (Click here for ingredients):