Last Night's Dinner. My take on Chicken Cacciatore

I made a big batch of roasted peppers for various uses when I made Paolo's roasted peppers. I took about 1 cup of the thinly sliced peppers and I was instantly inspired to make a fall like chicken dish!

I am not saying summer is over. I know September brings beautiful warm weather and a few more heat waves, at least one, we hope! But when the days start getting shorter and the cool air wakes us out of bed just a little earlier every day, my mind starts to shift to stews and casseroles.

I still have many summer posts to add. Including summer pasta! So don't despair.

Last nights dinner was so delicious I felt I had to share.

Chicken with Roasted Peppers & Linguini

1 carrot sliced diagonally in same sized pieces.

1 onion finely chopped.

I celery stock cut on the diagonal in same sized pieces

4 garlic cloves smashed

1/2 Tablespoon Herbes de Provence

1/2-1 teaspoon chili flakes ( depends how hot you like it)

1 fresh bay leaf or 2 dry ones

1 teaspoon dry rosemary

1/2 cup Shiraz Red wine

1/2 cup vegetable stock or chicken stock

handful of fresh parsley

handful fresh thyme

Olive oil

Salt and Pepper

4 organic chicken breasts skin on

Linguini Pasta for 4.

Season chicken with salt and pepper.

In a large skillet heat about 2 tablespoons of olive oil over medium high heat.

Add onion and saute for about 10 minutes.

Add chicken pieces skin side down and brown for another 8 minutes or so.

Sprinkle Herbes de Provence over chicken.

Add cut carrots, celery, and garlic. Cook for about 5-6 minutes.

Add 1 teaspoon chili flakes, 1 teaspoon dried rosemary, bay leaf, and 1/2 cup red wine.

Reduce for about 10 minutes.

Add 1/2 cup vegetable broth and reduce about one half hour or until chicken is tender.

Cook your favorite pasta, rice or mashed potato and serve together

or

Eat alone with a piece of bread or a leafy salad.

Simply delicious.