At the beginning of October, when the weather got a little cooler, I decided to make a small batch of chicken caccatore. I browned the chicken in a heavy skillet in hot oil and then removed the chicken. In the same skillet, I cooked sliced onions and two cloves of minced garlic. I then added the chicken back into the skillet.
I added 1 can of tomato sauce, a can of stewed tomatoes, salt, pepper, oregano, basil and a bay leaf. and last but not least, I added chopped green peppers. I was told that it was one of the most important ingredient in this recipe .
I covered and simmered it for a while. Then 15 minutes before serving, I added 1/2 cup of dry white wine and I simmered it without the cover. I removed the bay leaf and I served it over egg noodles.
It was delicious....
