CHICKEN CACCIATORE RECIPE
Amazing
chicken recipe for you, enjoy!
Prep
Time : 15 mins
Cook
Time : 40 mins
Total
Time : 55 mins
Servings : 4
INGREDIENTS
·
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
INSTRUCTIONS
1. Sprinkle
the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken
pieces in the flour to coat lightly.
2.
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.
3.
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.
Recipe
from foodnetwork.com
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