Growing up there was an Italian restaurant we often went to as a family. My 10 year old self LOVED this place. I had the chicken cacciatore every time...with extra olives and 3 or 4 garlic rolls alongside. I'm not entirely sure if I would still swoon for Alfonzo's as an adult, and unfortunately I cannot return for a true taste test. At some point in the 90's, the restaurant closed and a Lowe's went up; I'm more of a Home Depot girl, so I was even more depressed about the change. Luckily after a few tries, I have created my own chicken cacciatore similar to what I remember from Alfonzo's. I'm pretty thrilled about it, and hope you are too!
2 Chicken Breasts - cut into strips (like chicken fingers)
1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
2 garlic cloves, minced
1/2 large green bell pepper, sliced into strips
1/2 onion, sliced into strips
3-5 baby carrots, sliced into strips
1/2 cup Sauvignon Blanc or Chardonnay
Handful of green olives and Kalamata olives, pitted and cut in half
16 ounces Diced tomatoes with juice (or tomato sauce)
1 teaspoon dried oregano
2-3 basil leaves, chopped
- Mix salt and pepper with flour and dredge chicken to coat lightly.
- Heat oil over medium-high flame in large sauté pan. Sauté chicken about 3 minutes on each side just until brown. Transfer chicken to plate and set aside.
- Add bell pepper, onion, garlic and carrot to same pan, reduce heat to medium and sauté about 5 minutes. Add salt and pepper to taste and remove from heat.
- Add wine, return to heat and simmer until reduced by half. Add tomato sauce, olives and oregano.
- Return the chicken to pan, stir and continue to simmer about 15 minutes. Add basil and simmer another 5 minutes. Serve immediately - plain or over noodles.