Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 - 3 1/2-pound chicken, cut into 6 pieces
1/2 cup all purpose flour
6 tablespoons olive oil
3/4 pound mushrooms, halved
2 green bell peppers, diced
1 onion, chopped
4 garlic cloves, chopped
1 teaspoon (generous) dried oregano
1 cup purchased marinara sauce
2/3 cup canned low-salt chicken broth
1/2 cup dry Marsala
3 tablespoons drained capers
Grated Parmesan cheese (optional)
Season chicken with salt and pepper. Place flour in plastic bag. Add chicken
pieces and toss to coat completely. Heat 3 tablespoons olive oil in heavy
large skillet over medium-high heat. Add chicken pieces to skillet and saute
until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat
from skillet. Add remaining 3 tablespoons olive oil to skillet. Add halved
mushrooms, diced green bell peppers, chopped onion, chopped garlic and
oregano and saute until onion is tender, about 10 minutes. Mix in marinara
sauce, chicken broth, Marsala and capers. Return chicken pieces to skillet,
spooning sauce over. Bring sauce to boil. Reduce heat to medium-low. Cover
skillet and simmer until chicken is tender, about 20 minutes. Using tongs,
transfer chicken to large platter. Boil sauce until slightly thickened,
about 3 minutes; spoon off fat. Spoon sauce over chicken. Serve, passing
Parmesan separately, if desired.
Chicken Cacciatore 102

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