Chef campbell's chicken cacciatore

October 5, 2005

MAKES 4 SERVINGS

1 (3- to 3-1/2 pounds) chicken, cut into 8 pieces
Salt and pepper
1/4 cup flour
3 tablespoons olive oil
1 cup green pepper strips
1 cup chopped yellow onion
2 teaspoons diced garlic
1/2 pound fresh mushrooms, cleaned and sliced
1 cup tomato puree
1 cup crushed tomatoes
1-1/2 cups water (see Note)
2 teaspoons chicken base, or 3 bouillon cubes (see Note)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/3 cup Marsala wine (optional)

Preheat oven to 375 degrees.

Remove fat from chicken (and some of the skin, if desired); set aside. Mix salt and pepper to taste into flour.

Heat olive oil in an oven-safe Dutch oven. Dredge chicken in seasoned flour and saute in the oil until it is lightly browned. Set aside.

Saute peppers and onions in the same pot for about 5 minutes. Add garlic and mushrooms and saute for about 3 minutes, being careful not to brown the garlic. Add to the pot tomato puree, crushed tomatoes, water, chicken base or bouillon cubes, basil and oregano. Stir to mix well, then stir in Marsala wine, if using.

Return the chicken to the pot and stir to cover it with the vegetable mixture. Cover the pot and place in the oven for about 1 hour. After removing from the oven, allow to stand for about 10 minutes and skim any grease from the top.

Note: For a restricted diet, substitute for the water and chicken base or bouillon cubes 1-1/2 cups of canned defatted, reduced-sodium, or other appropriate chicken broth.

Nutrition facts per serving: 949 calories, 63 g fat, 16 g saturated fat, 256 mg cholesterol, 24 g carbohydrates, 69 g protein, 535 mg sodium, 4 g fiber