Chicken Caccatoire, alot easier then people think it is!

We have a wonderful Italian restaurant here is Seattle called Boca di Beppo's. It's one of those places where you go with your family or with a large group of friends (at least 6-8 people) to eat well, drink and laugh. Every scrumptious Italian dish is served "family style" which means VERY large platters of food that you share with those at the table. I fell in love with Chicken Cacciatore because of Beppo's. They serve theirs on a bed of garlic mash potatoes and over the years I have practiced and refined my recipes for both the mash potatoes and the cacciatore to the point of where I can find satisfaction when eating this meal at home. Note, in this recipe I'm using zucchini but in the Fall I like to use butternut or acorn squash.

Ingredients

• 3 Chicken breasts, cut in 1/2
  4 Chicken thighs/drumsticks (you can cheat and buy a rotissarie chicken, just skip out on the frying portion on this recipe, I haven't done this but I'm sure it would still taste fabulous.)
• 1 teaspoon salt + dash 
• 1 teaspoon freshly ground black pepper + dash
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• • 1 1/2 cup zucchini, cubed
  • 1 cup white or crimini mushrooms, sliced or halved
    1 large red or green bell pepper, chopped
    1 yellow onion, chopped
    • 1 tablespoon garlic cloves, minced
    • 1/2 cup dry white wine
    • 4 cup fresh tomatoes, chopped or 1 (28-ounce) can diced tomatoes with juice
    • 3/4 cup chicken broth
    • 3 tablespoons drained capers
    • 1 1/2 teaspoons dried oregano leaves or 2 tablespoons of freshly minced fresh oregano
    • 1 tablespoon dried basil or 1/4 cup chopped fresh basil
    • *5 tablespoon of oil for frying 

Directions

Chop the chicken breasts in half. Lightly sprinkle the 10 chicken pieces with dash of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large saute pan, heat the oil on medium-high. Add the chicken pieces to the pan and quick fry until brown (see figure 1.). Transfer the chicken to a platter or plate and set aside. 

In large mixing bowl add the onion and garlic, wine, tomatoes, chicken broth, oregano, zucchini, mushrooms, capers and remaining salt and pepper, 1/2 tablespoon of basil, mix. See figure 2. 

Add the chicken pieces and mix. See figure 3. Transfer to a large roasting pan or roasting pot, arranging the chicken pieces towards the top. 

Cover with lid or tin foil and place in 350 degree oven for 45 minutes or until chicken is thoroughly cooked and tender. Arrange on empty serving platter or atop garlic mashed potato platter. To finish the dish, sprinkle with remaining basil.