Chicken Cacciatore:
3 boneless chicken breasts sliced lengthwise into thirds, seasoned, dredged in flour and browned in EVOO in the dutch, then set aside.
One bell pepper and one Vidalia sliced into rings and melted in the dutch. Tablespoon of Italian seasoning. Salt and pepper to taste. Cup of good pinot grigio to deglaze and then reduced by half.
One can of diced tomatoes (not drained), about two tablespoons of capers and a dozen or so kalamata olives sliced coarse. Five cloves of garlic run through the slicer side of the press.
Chicken back on top of that mess, lid on the dutch and into the oven for an hour or so at 300. I'll serve it on angel hair with a romaine and spinach salad. The salad will include some more kalamatas, cherub tomatoes sliced in half, and slices of English cucumber (way better this time of the year than regular cukes).