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Chicken Cacciatore

Chicken Cacciatore

Recipe by Thomas KlevenCourse: MainCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

Ingredients

  •  
    INGREDIENTS
    4 chicken thighs

  • 2 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.

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