Chicken Cacciatore over Marsala Risotto - flour

Method

• In a large zip top plastic bag, combine flour, salt and pepper.
• Heat 3 tablespoons olive oil in a large, deep skillet on medium heat.
• Add chicken to the flour mixture 2 pieces at a time and shake to coat.
• Brown chicken in oil and drain on paper towels.
• Drain the pan and return to the heat.
• Stir in salsa, tomato sauce, mushrooms, onion slices, half the minced garlic, and oregano.
• Return chicken to the mixture in the pan and bring to a boil.
• Reduce heat to low, cover and simmer for 40 minutes.
• Add bell pepper and simmer, covered, for an additional 5-10 minutes or until chicken is fork-tender (temperature in the thigh should be 180 degrees F).
• While chicken is simmering, prepare the risotto: heat the remaining 2 tablespoons olive oil and butter in a large skillet.
• Saute the chopped onion and remaining minced garlic in the oil and butter for 3 minutes, until translucent.
• Add rice, stirring for about 2 minutes.
• Be careful not to let your rice or your onion and garlic burn.
• Stir in marsala.
• Continue cooking and stirring until liquid is absorbed.
• Gradually stir in the chicken broth, one cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
• Serve the chicken over a bed of risotto and top it with plenty of sauce and vegetables from the pan.