From the Kitchens of The Culinary Artists™Gourmet Catering Group
"Twilight" Chicken Caccitore by
Chef Charles A. Smith II
Serves 8 to 10
3# Boneless, skinless breasts (cut into 2” – 3”pieces)
2 Green Bell Peppers (cut into strips)
1 Large Onion (or two med)chopped
2 – 3 Cloves of Garlic (diced)
2 Tbsp Tomato paste
1 Cup Dry White Wine
2 Cans (15 oz) Diced Tomatoes
4 Italian Sausage Links (hot or mild) cut into 1”- 2” pieces * optional
2 Tbsp Italian Seasoning
2 Tbsp Fresh Basil
Season chicken pieces with salt, pepper and one tbsp of the Italian mix then brown chicken in 3 tbsp of olive oil (may need to do in batches). When all chicken is browned, add garlic and onions to pan and stir until fragrant then add sausage. Add peppers and cook for 2 minutes over med heat. Add the wine and stir to remove any browned bits from bottom of pan (deglaze). Stir in tomato paste then add diced tomatoes and reduce heat to low, cover and simmer for 5 mins.
Serve on large platter garnished with fresh Italian parsley, olive oil and grated Parmesan cheese if desired with a crusty loaf of Italian bread a nice red or white wine (even beer). A side of pasta, buttered noodles or rice can also work well with this crowd-pleaser. Enjoy!
