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Several of my daughter's friends have told me, "Quick and easy, that's what we need." Well, the following recipe is a bit lighter than the original cacciatore recipe, but it is really good and quick and easy. We hope you enjoy it.

Please read the whole recipe before you begin.

Combine the following ingredients

• 1 chicken cut in eighths (save the backbone if you cut the chicken yourself)
• 3 Tbsp. olive oil
• 3 whole cloves of garlic

Place oil and garlic in your largest sauté pan. Warm the olive oil and garlic together. You will get more flavor from the garlic cloves this way.

In the meantime, dredge chicken pieces in

• ½ c. all-purpose flour
• 3/4 tsp. fresh ground pepper
• ½ tsp. salt (optional)

Place flour coated chicken in the hot oil, brown about 5 minutes on each side. Do not crowd the pan. You may have to do this in two batches. DO NOT ALLOW THE GARLIC TO BURN. If the garlic starts to brown too much, remove it to a plate. When all the chicken is browned, remove to a platter and set aside.

Prepare the sauce

To the hot pan, but off the burner, add

• 1 c. dry white wine

Cook about 3 minutes to reduce slightly and “deglaze” the pan.

Then add:

• ½ c. chicken broth
• Two 14.5 oz. cans stewed tomatoes
• 3/4 tsp. dry oregano
• 2 Tbsp. fresh Italian flat leaf parsley, chopped
• 2 Tbsp. capers, optional

Cook about 5 minutes at a simmer and then add the chicken and garlic. Simmer another 25 to 30 minutes. Check for salt and pepper.

When ready to serve, sprinkle the platter with chopped fresh basil and/or chopped fresh Italian flat leaf parsley. Serve with mashed potatoes or over spaghetti with grilled asparagus. It will look and taste beautiful.

Notes: