Chicken Cacciatore
Friday February 5, 2010 10:29 AM
Ingredients:
- 4 or 5 chicken breasts
- 2 tsp. salt, plus more to taste
- 1 tsp. freshly ground black pepper, plus more to taste
- 1/2 cup all purpose flour, for dredging
- 3 Tbs. olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 28-oz. can diced tomatoes with juice
- 3/4 cup reduced-sodium chicken broth
- 1 1/2 tsp. dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
How to prepare:
Sprinkle the chicken pieces with 1 tsp. 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. Serve with rice and a tossed salad. Enjoy!
Shared by: Laurie, TheBAG Lady
