Two Tony’s Chicken Cacciatore

Ingredients

• 4 to 6 chicken thighs

• 1 teaspoons salt 

• 1 teaspoon freshly ground black pepper; add more if needed to taste

• 3 tablespoons olive oil

• 1 large green bell pepper, julienned

• 3/4 cup dry white wine

• 1 24 oz. jar (TWO TONY’S NEW ORLEANS STYLE SICILIAN MARINARA SAUCE)

• ½ cup chicken or vegetable broth

• 3 tablespoons capers –drained and rinsed

• 2 cups sliced fresh mushrooms (Your favorite variety)

• 1 Lb. cooked pasta

Directions

1. Season the chicken pieces with 1 teaspoon of each salt and ground pepper.

2. In a large pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, approx. 5 minutes per side. Put the chicken on a plate.

3.  Add the bell pepper, to the same pan and sauté over medium heat until it is tender, 3 to 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, approx. 5 minutes. 

4. Add the jar of Two Tony’s New Orleans style Sicilian Marinara Sauce, broth, and capers. Return the chicken pieces to the pan and toss them in the sauce. Add mushrooms. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, approx. 30 minutes. Take the chicken out of the pan. You may need to let the sauce simmer a little longer to reduce.

5. Toss sauce with your favorite al dente pasta.

6. Place cooked chicken on top of tossed pasta and serve.

Note:

- You can use green, red, and yellow bell peppers for a variety of flavor.

- Add a dash of Creole seasoning,  3 tbsp. Worcestershire sauce, 1 fresh squeezed lemon and 4 to 5 dashes of Tabasco * This will change the flavor profile to more of a Creole Sauce.

Total time: 1 hour *Prep: 10 minutes *Cook: 45 minutes*Makes: 4 to 6 servings