Amy's Chicken Cacciatore

Definitely one of my favorite's growing up and, for some reason, not one that I make very often.  So, I figured I would give it try last night.  It was just as delicious as I remembered and it was actually much easier to make than I anticipated.  After browning the chicken, it's really a matter of just assembling the rest of the ingredients and letting it simmer away.  You simply must serve it over pasta to absorb the fabulous white wine scented tomato broth!

Amy's Chicken Cacciatore
chicken pieces, bone-in (you can use any pieces you prefer)
3 cloves garlic, minced
1/2 onion, large dice
1 red bell pepper, large dice
3/4 cup white wine
1 large can whole Italian tomatoes (best quality)
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano (not sure if it's authentic, but I'm an oregano addict)
1 teaspoon fresh rosemary, minced

Brown chicken pieces in a large skillet with high sides in butter and olive oil until well browned.  Remove chicken pieces to a plate and reserve.  Add onions, red bell pepper and garlic to the pan and cook for several minutes until softened.  Add salt and pepper, oregano, red pepper flakes and rosemary.  Stir to combine and cook until fragrant.  Add wine and let reduce for about 5 minutes.  Next, add tomatoes, breaking them up in pan.  Return the chicken to the pan and bring it up to a boil.  Put the lid on and reduce to a simmer.  Let cook for about 30 minutes with the lid on and an additional 20 minutes without the lid.  Serve hot over spaghetti with freshly grated Parmesan cheese.