Chicken Cacciatore

Recipe courtesy Giada De Laurentiis

  • 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 ( 28-ounce) can diced tomatoes with juice

  • 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

  • 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.

Prep time:15 min

Cook time:40 minutes

Cusine:Italian

Category:Entree

Keywords: chicken

Video:https://youtu.be/k_eun-U83mk

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