Chicken Cacciatore
From sas 15 years ago
- 30 minutes to make
- Serves 6
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 easy to prepare recipe for outside cooking.
Ingredients
- 4 chicken thighs shopping list
- 2 chicken breasts with skin and backbone, halved crosswise shopping list
- 2 teaspoons salt, plus more to taste shopping list
- 2 teaspoon freshly ground black pepper, plus more to taste shopping list
- 1/2 cup all purpose flour, for dredging shopping list
- 4tablespoons olive oil shopping list
- 1 large red bell pepper, chopped shopping list
- 1 onion, chopped shopping list
- 3 garlic cloves, finely chopped shopping list
- 3/4 cup dry white wine shopping list
- 1 ( 28-ounce) can diced tomatoes with juice shopping list
- 3/4 cup reduced-sodium chicken broth shopping list
- 3 tablespoons drained capers (Optional) shopping list
- 1 1/2 teaspoons dried oregano leaves shopping list
- 1/4 cup coarsely chopped fresh basil leaves or less shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
Sounds delicious!
dynie
in Marietta loved it
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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 -- th...more
shine
in Rainier loved it
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Great recipe!
lincolntoot
in Freehold loved it
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