Chicken Cacciatore

By á-174942

Ingredients

• 4 chicken thighs
• 2 chicken breasts with skin and backbone halved crosswise
• 2 teaspoons salt plus more to taste
• 1 teaspoon freshly-ground black pepper plus more to taste
• 1/2 cup all purpose flour for dredging
• 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 can diced tomatoes with juice - (28 oz)
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely-chopped fresh basil leaves

Details

Servings 4

Preparation

Step 1

Sprinkle the chicken pieces with 1 teaspoon of each 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 flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, 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 the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

This recipe yields 4 servings.