Chicken Cacciatore over Marsala Risotto

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 180ºF).

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.