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
Steps to cook Cacciatore Chicken
Scatter the chicken pieces with 1 teaspoon of for each one salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute cooking pan, heat the oil through a medium-high flame.
Add the chicken parts to the pan and saute just until brown, just about 5 minutes per side.
If all the chicken does not fit in the cooking pan, saute it in 2 batches. Transfer the chicken to a plate & set aside.
Put the bell pepper, onion and garlic to the same pan & saute over medium heat until the onion is tender, about 5 minutes.
Season w/ salt & pepper. Add the wine and simmer until reduced by half, just about 3 minutes.
Put the tomatoes with their juice, broth, capers and oregano.
Return the chicken parts to the cooking pan and turn them to coat in the sauce. Bring the sauce to a simmer.
Stay simmering over medium-low heat up until the chicken is good cooked through, about 30 minutes for the breast parts, & 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slenderly, about 3 minutes.
Spoonful off any excess fat from atop the sauce. Spoonful the sauce over the Cacciatore Chicken, then Disperse w/ the basil & serve.