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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Chicken Cacciatore
- (Pollo al Cacciatore)
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Ingredients:
One 3 and 1/2 lb chicken, cut into 6 pieces
1/2 cup all purpose flour
6 tablespoons extra virgin olive oil
3/4 lb mushrooms, halved
2 green bell peppers, diced
1 onion, chopped
4 garlic cloves, chopped
1 teaspoon (generous) dried oregano
1 cup purchased marinara sauce
2/3 cup chicken broth
1/2 cup dry Marsala wine
3 tablespoons drained capers
Grated Parmigiano cheese (optional)
Directions:
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- Season chicken with salt and pepper.
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- Place flour in plastic bag.
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- Add chicken pieces and toss to coat completely.
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.
Add chicken pieces to skillet and saute until brown, about 4 minutes per side.
Transfer chicken to plate.
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- Pour fat from skillet.
Add remaining 3 tablespoons olive oil to skillet.
Add halved mushrooms, diced green bell peppers, chopped onion, chopped garlic and oregano and saute until onion is tender, about 10 minutes.
Mix in marinara sauce, chicken broth, Marsala wine and capers.
Return chicken pieces to skillet, spooning sauce over.
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- Bring sauce to boil.
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- Reduce heat to medium-low.
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- Cover skillet and simmer until chicken is tender, about 20 minutes.
Using tongs, transfer chicken to large platter.
Boil sauce until slightly thickened, about 3 minutes; spoon off fat.
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- Spoon sauce over chicken.
Serve, passing Parmigiano cheese separately, if desired. Serves 4.
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