Chicken Cacciatore
Chicken Cacciatore
Course: MainCuisine: ItalianDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
1
hourIngredients
INGREDIENTS
4 chicken thighs2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt
1 teaspoon black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup chopped fresh basil leaves
Directions
- Sprinkle the chicken pieces with salt and pepper.
- Dredge the chicken pieces in the flour to coat lightly.
- In a large heavy saute pan, heat the oil over a medium-high, saute just until brown, about 5 minutes per side.
Transfer the chicken to a plate and set it aside. - Add the bell pepper, onion, and garlic to the same pan and saute over medium heat until the onion is tender for about 5 minutes.
- Season with salt and pepper.
- Add the wine and simmer until reduced by half, about 3 minutes.
- Add the tomatoes with their juice, broth, capers, and oregano.
- Return the chicken pieces to the pan and turn them to coat in the sauce. Bring to a simmer.
Continue simmering over medium-low heat for about 30 minutes for the breast pieces, and 20 minutes for the thighs. - Spoon off any excess fat from atop the sauce.
- Spoon the sauce over the chicken, then sprinkle with the basil and serve.
