The Connection Warren-Watchung Edition Sept/Oct/Nov 2017

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Dining Out PAGE 69
Directions:
By: Rosemary Scoleri Paisano's Restaurant
Ingredients:
4 chicken breasts with skin and
backbone
2 teaspoons salt, plus more for taste
1 teaspoon freshly ground pepper,
plus more for taste
1 cup all-purpose flour, for
dredging
4 tablespoons olive oil
1 large red or yellow bell pepper
chopped
1 large onion chopped
2 cups baby bella mushrooms, sliced
3 garlic cloves, finely chopped
1/4 cup imported oil cured olives
1/4 cup balsamic vinegar
1 cup dry red wine
1 (28-ounce) crushed tomatoes
1 1/2 teaspoons dried oregano
leaves
1/4 cup coarsely chopped fresh basil
leaves
Sprinkle the chicken breasts with 1
teaspoon of each salt and pepper.
Dredge the chicken breasts in the
flour to coat lightly.
In a large heavy sauté pan, heat the
oil over a medium-high flame. Add
the chicken breasts to the pan and
sauté just until brown, about 5 min-
utes per side. If all the chicken does
not fit in the pan, sauté it in 2 batch-
es. Transfer the chicken to a plate and
set aside. Sauté garlic till lightly gold-
en, add the bell pepper and onion to
pan and sauté over medium heat
until the onion is tender, about 5
minutes. Add mushrooms to pan and
sauté all vegetables for an additional
5 minutes. Season with salt and pep-
per. Add the crushed tomatoes and
oregano. Add the wine, balsamic
vinegar and simmer until reduced by
half, about 3 minutes. Return the
chicken breasts to the pan and turn
them to coat in the sauce. Bring the
sauce to a simmer. Continue simmer-
ing over medium-low heat until the
chicken is just cooked through, about
40 minutes for the chicken breasts.
Using tongs, transfer the chicken to
a platter. If necessary, boil the sauce
until it thickens slightly, about 3 min-
utes. Spoon the sauce over the chick-
en, then sprinkle with the basil and
serve.
Serve the chicken over rice or risotto.
Rosemary
Prep Time: 20 minutes
Cook Time: 1 hour 10 min
Serves: 4
Buon Appetito!
Chicken Cacciatore
alla Calabrese