18 things in CACCIATORE CHICKEN You’ll Love






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

Step 1

Scatter the chicken pieces with 1 teaspoon of for each one salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

Step 2

In a large heavy saute cooking pan, heat the oil through a medium-high flame.

Step 3

Add the chicken parts to the pan and saute just until brown, just about 5 minutes per side.

Step 4

If all the chicken does not fit in the cooking pan, saute it in 2 batches. Transfer the chicken to a plate & set aside.

Step 5

Put the bell pepper, onion and garlic to the same pan & saute over medium heat until the onion is tender, about 5 minutes.

Step 6

Season w/ salt & pepper. Add the wine and simmer until reduced by half, just about 3 minutes.

Step 7

Put the tomatoes with their juice, broth, capers and oregano.

Step 8

Return the chicken parts to the cooking pan and turn them to coat in the sauce. Bring the sauce to a simmer.

Step 9

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.

Step 10

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slenderly, about 3 minutes.

Step 11

Spoonful off any excess fat from atop the sauce. Spoonful the sauce over the  Cacciatore Chicken, then Disperse w/ the basil & serve.

Incoming search terms:

Related posts:

Related posts:


Share and Enjoy


No comments.

Leave a Reply