Chicken Cacciatore
Filed under
Poultry
Ingredients
- 4 Chicken thigh
- 2 Chicken breast, with skin and backbone, halved crosswise
- 2 tsp Salt, plus more to taste
- 1 tsp Black pepper, freshly ground, plus more to taste
- 1/2 cup Flour, all-purpose, for dredging
- 3 tbsp Olive oil
- 1 Red bell pepper, large, chopped
- 1 Onion, chopped
- 3 clove Garlic, finely chopped
- 3/4 cup White wine, dry
- 1 can Diced tomatoes, 28-ounce, with juice
- 3/4 cup Chicken broth, reduced-sodium
- 3 tbsp Capers, drained
- 1 1/2 tsp Oregano, dried leaves
- 1/4 cup Basil, fresh leaves, coarsely chopped
Directions
- Sprinkle the chicken with 1 teaspoon each salt and pepper and dredge lightly in the flour.
- Heat the oil in a large heavy saute pan over medium-high heat and brown the chicken, about 5 minutes per side, in 2 batches if needed. Set aside.
- Saute the bell pepper, onion and garlic 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 and juice, broth, capers and oregano. Return the chicken, turn to coat and bring to a simmer. Simmer over medium-low until just cooked through, about 20 minutes for the thighs and 30 for the breasts.
- Transfer the chicken to a platter. Boil the sauce until slightly thickened if needed, about 3 minutes, and skim the fat. Spoon over the chicken and sprinkle with basil.