Chicken Cacciatore

To begin this recipe was both easy and delicious. My favorite part was the vegetables and oregano, wine, and tomatoes mix that added to the overall flavor of the chicken. The chicken in on itself was crisp due to the slight browning I added along with being tender and juicy as a result of the simmering it had along with all the vegetables added into it. It was also the simplicity of making this recipe that added to its overall appeal and my personal favoritism.

To start this recipe I began with getting most my ingredients out and making sure I had everything I need to actually go through with the recipe. So to really start I went along with combining with combining the flour, salt, and pepper in a bowl to make a coating for the chicken. After I mixed it all together I heated the skillet to 350 degrees and added in two tablespoons of vegetable oil to it. Once the oil was heated I shook the pieces of chicken in the flour until there way an even coating on both sides of them. Next I then added the chicken to the the skillet and began frying them. I stopped frying and removed them once they were light brown on both sides. This wasn't the end of cooking the chicken though since just browning the chicken doesn't cook it all the way through.
Next my partner and I chopped up the garlic, onion, and bell pepper then added it to the skillet. As they got on the skillet the goal was to cooking the veggies over medium heat until the onion had a nice brown color to them. During the cooking of the veggies my partner went ahead with combining the oregano, wine and tomatoes in a small bowl. Once the onions browned it was time to add the chicken back into the skillet along with the oregano mix to simmer for 30 minutes over medium low heat. Finally once the 30 minutes was up the cacciatore was ready to serve.
To no surprise the taste and texture was phenomenal. The chicken was tender and juicy with the vegetables being smooth and tender as well. It was the blending of all these ingredients within the flavor that I enjoyed the most. Oddly enough the word cacciatore comes from Italian and means "hunter", and if desired may be served over hot spaghetti noddles. All in all I would recommend this recipe to anyone for its simplicity and wonderful results.