This Chicken Cacciatore Recipe is delicious treat and is also a good substitute of traditional pasta. It is at times mentioned as “hunter's stew.” It is one among the well-liked and world known delicious Italian dishes.
Chicken thighs - 4
Chicken breasts with skin and backbone - halved crosswise - 2
Salt - plus more to taste - 2 teaspoons
Freshly ground black pepper - plus more to taste - 1 teaspoon
All purpose flour - for dredging - ½ cup
Olive oil – extra virgin olive oil is preferred - 3 tablespoons
Red bell pepper – finely chopped - 1 large
Onion – finely chopped - 1
Garlic cloves - finely chopped - 3
Dry white wine - ¾ cup
Diced tomatoes with juice - 1 can (about 28-ounce)
Reduced-sodium chicken broth - ¾ cup
Drained capers - 3 tablespoons
Dried oregano leaves - 1 ½ teaspoons
Fresh basil leaves - coarsely chopped - ¼ cup
Place the halved chicken pieces in a large bowl and sprinkle with one teaspoon of salt and one teaspoon of ground black pepper.
Now lightly coat the chicken pieces with all-purpose flour.
Pour 3 tablespoons of olive oil into a large heavy sauté pan or skillet and heat it over medium-high heat.
Once the oil is warm, add in the coated chicken pieces and stir fry them for 4 to 5 minutes per side or until brown and no more pinkish.
Use tongs to transfer the fried chicken pieces to a plate, lined with kitchen towel.
Set the plate aside until the kitchen towel absorbs the oil properly.
In the mean time, add finely chopped onion, garlic, bell pepper and garlic to the warm oil in the skillet or sauté pan.
Stir cook the mixture for 3 to 5 minutes or until tender.
Season the onion-pepper mixture with some salt and ground black pepper.
Drizzle dry white wine over the mixture and let it simmer for five minutes or until reduced by half.
Add in diced tomatoes, chicken broth, drained capers and dried oregano leaves.
Drizzle the remaining tomato juice and continue stir cook.
Return the fried chicken pieces to the pan or skillet and turn them few times to coat well in the sauce.
Now bring the sauce to simmer.
Reduce the stove’s heat to medium-low level and let it simmer for 25 to 30 minutes or until thoroughly cooked through.
Use tongs to take out the coated chicken pieces and nicely arrange them on a large serving plate.
Now spoon off the fat layer from the top of the sauce in the pan or skillet and drizzle it over the chicken pieces on the plate.
Scatter with some coarsely chopped fresh basil leaves and serve warm. Enjoy.