Chicken Cacciatore

I've had a taste for Chicken Cacciatore lately and since cut-up chicken was at a fairly good price I decided to made it on Sunday. Oh my! I've forgotten how good it is.

The recipe amounts are estimates, as I did not measure, I did it from memory from when my Italian Mom used to make it. Well, not exactly...I cheated and used canned Hunt's Traditional Sauce.

Lola's Easy Chicken Cacciatore
1 cut-up chicken (or whatever chicken parts are your favorite)
Olive Oil (a couple tablespoons for browning the chicken)
Flour (about 1 1/2 Cups for dredging the chicken)
Rosemary (about a teaspoon, crushed)
Basil (about a tablespoon)
Oregano (about 1 1/2 teaspoons)
Pepper (about a 1/2 teaspoon)
Kosher Salt (or regular salt, about 1 1/2 teaspoons)
Your favorite tomato sauce (about 32 ounces)
3/4 Cup Dry White Wine

Mix together the Flour, Rosemary, Basil, Oregano, Pepper and Salt thoroughly. Dredge the chicken in the flour mixture. In a large skillet, heat Olive Oil over medium-high heat. Add the chicken pieces to the pan and saute until brown. Transfer to a plate and set aside.

Make your own sauce, or use prepared sauce. Pour into your crockpot. Adjust the spices if you like. I jacked up the canned sauce with about 3 tablespoons of garlic, 1 1/2 teaspoons of Basil and 1/2 a teaspoon of Oregano. Add 3/4 cup of Dry White Wine to the sauce. Stir thoroughly. Use tongs to transfer the browned chicken pieced into the crockpot. I set the crockpot for 4 hours and then turned it down to keep warm until dinner time.
(Sorry about the lousy photo. This was part of the leftovers. I should have taken the photo on Sunday, but I forgot.) I served my Chicken Cacciatore with fettucine, but you can serve it with your favorite pasta. (Sadly it was from a box, I had no time to make fresh using my pasta maker. I had to run errands all afternoon for my sick partner. Next time I hope to make my own fresh pasta to accompany this.)

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