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Chicken Cacciatore

September 19, 2014

DSC_0851 Chicken Cacciatore is a classic Italian comfort food. Cooking this rustic style, hearty dish makes for a perfect meal transitioning into the cooler months. Cacciatore means hunter in Italian. Hunt for your favorite version of this dish by adding cremini mushrooms, olives, red wine or other tasty ingredients. I am following the Northern Italian style by adding red pepper, onion, capers and white wine. This recipe is a simple combinations of flavors and perfect for casual entertaining. Serve over polenta or your favorite pasta. Godetevi questo gustoso pasto!

Chicken Cacciatore

Serves 4

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

*This recipe freezes well…think of doubling and storing in freezer bags.

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.

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 basil and serve.

Adapted from Giada Laurentiis





2 Comments leave one →
  1. Megan permalink
    September 20, 2014 4:29 pm

    This is Chase’s favorite dinner. I can’t wait to make your DELISH recipe! Thanks!

  2. September 23, 2014 7:55 pm

    yummmmm – Mike and I both grew up eating this. Will have to try your version!

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