Welsh Family Kitchen
CHICKEN CACCIATORE 20130819
Recipe courtesy Giada De Laurentiis
 
Ingredients:
4 chicken thighs, skinned
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
Procedures:
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.
Notes:
2023-09-06: 4 thighs for the 2 of us with 2 pints to the freezer.
2023-04-03: Served with yellow rice.
2023-01-14: We used 4 thighs, with half going back to the freezer for a future dinner.
2020-09-09: Served with green beans.
2012-12-09: Added to the cookbook.
09/08/2023
Email comments to Tom