Recipe

Chicken Cacciatore Recipe

Add Step-by-Step Photos	Sas / All my dishes 1 year, 4 months ago Chicken cacciatore is a classic Italian dish, also referred to as hunter’s stew. Early recipes may have been made with rabbit or chicken, and each recipe was adapted for those who might be traveling or hunting for several days and would require an ... More Prep:25m Cook:30m Servings:6	Sas
	italian chicken

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Ingredients

4 chicken thighs

2 chicken breasts with skin and backbone, halved crosswise

2 teaspoons salt, plus more to taste

2 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

4tablespoons 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 with juice

3/4 cup reduced-sodium chicken broth

3 tablespoons drained capers (Optional)

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves or less

Directions

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; Adjust salt and pepper. 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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Comments

dynie 1 year, 4 months ago said:
Sounds delicious!

shine 1 year, 4 months ago said:
Sassy,

You rock girl! What a fabulous recipe for such a classic dish. Also, your introduction is wonderful dear.

You got my five just for using red bell pepper instead of green, like I see so often heh. Seriously though -- this is wonderful. Thank you for steering me here... I have missed a few of your recipes, and now I have to go back and look at them lol.

I'm missing what you are saying about the picture though... help me out -- sometimes I can be dense ;-)

Let me know,
Ray

lincolntoot 1 year, 4 months ago said:
Great recipe!

lunasea 1 year, 4 months ago said:
I love thissss....and what a gorgeous photo. I'm guessing from the looks I'm getting that it might be inappropriate to be licking the monitor while at work. Ermmm....

*Sits quietly down and pretends to be deep in work-like thought*

Great recipe, Sas dear....I thank you. :) Vickie

lanacountry 1 year, 4 months ago said:
OHHHH Sas..PURE comfort food and a high 5!!
* * * * *
Thanks saved and printed!! :)

sas 1 year, 4 months ago said:
Thanks Lana girl: Just caught a glimpse of some Country Breakfast Casserole that you put up. Gotta go check it out. It looks gooooood!

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