Name: Chicken Cacciatore
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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

Directions

Watch how to make this recipe.

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.

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Chicken Cacciatore

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