Chicken Cacciatore

Chicken Cacciatore

Ingredients

• 2 whole chickens
• 3 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon course ground black pepper
• 4 cloves garlic, minced
• 1 large onion
• 2 teaspoons Italian Seasoning
• 1 teaspoon fennel seed
• 1 tablespoon parsley flakes
• 1 large red sweet pepper
• 1 large yellow sweet pepper
• 1 large green bell pepper
• 1 - 15 ounce can diced tomatoes
• 1 - 15 ounce can tomato sauce
• 1 - 6 ounce can tomato paste
• 1 - 6 ounce can water

Preparation:

Cut whole chickens into serving pieces. 

Heat a large skillet on medium heat. Add the oil to the skillet. Layer the chicken pieces in the skillet and season with salt and pepper. Cook 20 minutes on the first side, uncovered. Turn the chicken over and cook another 20 minutes, covered. The chicken should be light brown in color when finished.

While chicken is cooking, peel the onion and cut in half and then into 1" strips.  Wash the peppers. Remove the stem and seeds, and slice into 1" strips.

Add the garlic, onions and peppers to the chicken in the skillet. Sprinkle the Italian seasoning, fennel seed and  parsley over the peppers and chicken. Cook until vegetables are starting to get tender, stirring occasionally. This will take about 10 minutes. 

Add the tomatoes, tomato sauce, tomato paste and water. Cover. Cook over medium-low heat for 20 - 30 minutes, or until the desired thickness, stirring occasionally. 

Serve over pasta or rice.