Chicken Cacciatore
2-3 pounds chicken parts
1/2 cup flour
2 tablespoons oil
1/2 medium onion, chopped
1 medium carrot, chopped
1/2 medium bell pepper, chopped
1 celery stalk, diced
2 garlic cloves, minced
2 14 oz. cans diced tomatoes
1/2 teaspoon oregano, dried
1 teaspoon basil, dried
1 medium bay leaf
1/2 cup Parmesan cheese, grated
salt and pepper
Season the flour with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Remove skin from chicken parts and dredge in seasoned flour.
Heat two tablespoons oil in a dutch oven or large skillet over medium-high heat and brown chicken on all sides, turning after about 4 minutes. Do this in batches, if necessary. Remove chicken from pan and set aside.
Sauté the onion, carrots, bell pepper, celery, medium heat for 5 minutes. Add garlic and sauté one more minute.
Add the tomatoes with juice, oregano, basil, bay leaf. Return chicken to the pot. Simmer, covered, for 30 minutes.
Serve, sprinkled with Parmesan cheese, if desired.
Serves 6
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