Bill's Recipes

Chicken Cacciatore

1 pound boned chicken, cut into bite-sized pieces
3 tablespoons of flour
2 tablespoons minced shallots
2 clove garlic, finely chopped or minced with garlic press
2 tablespoons olive oil
½ cup tomato paste (1 - 6 ounce can - a bit over)
1 cup dry red wine (optional, can substitute broth)
1 teaspoon salt
½ teaspoon pepper
1½ cup chicken broth (1 can)
1 bay leaf
¼ teaspoon thyme (½ teaspoon for a spicier dish)
¼ teaspoon sweet marjoram (½ teaspoon for a spicier dish)
1-2 cups fresh, sliced white-button mushrooms (for more mushrooms, increase to 6 cups)
1-2 medium tomato, sliced (optional)
10 olives, pitted and sliced (optional)

Mix a bit of salt and pepper with the flour. Dredge the chicken in the flour, then sauté the chicken, the shallots and the garlic in the oil until the chicken is golden brown. Add the rest of the ingredients, except mushrooms, olives, tomatoes, and simmer covered for 30 minutes. Add mushrooms, optional tomatoes, olives. Simmer covered another 30 min. Serve with boiled spaghetti.