Chicken Cacciatore

Name: Chicken Cacciatore
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 chicken thighs; 2 chicken breasts with skin and backbone (halved crosswise); 1 teaspoon 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); 6 garlic cloves (finely chopped); 1 1/2 teaspoons dried oregano leaves; 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; 1/4 cup coarsely chopped fresh basil

60 MINCook Time

4Servings

by Giada De Laurentiis

Intermediate

Photo Credit: Elizabeth Newman

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Cacciatore means cooked in the "hunter's style" (which, translated into French, is chasseur, and in fact refers to a very similar dish). In many Italian-American restaurants this can be a greasy, overly sweet sauce with dry, overcooked chicken. But this recipe will make you fall in love with Chicken Cacciatore again; it's really the ultimate in hearty, rustic Italian home cooking.

Chicken Cacciatore

Servings

Cook Time

60 minutes

Ingredients

4 chicken thighs
2 chicken breasts with skin and backbone (halved crosswise)
1 teaspoon 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)
6 garlic cloves (finely chopped)
1 1/2 teaspoons dried oregano leaves
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
1/4 cup coarsely chopped fresh basil

Instructions

Sprinkle the chicken pieces with 1 teaspoon each of 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. Working in 2 batches, add the chicken pieces to the pan and saute until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, the broth, and the capers. 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 20 minutes for the breast pieces, and 30 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 any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Recipe from Everyday Italian by Giada De Laurentiis.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 0

Amount/Serving % Daily Value

Carbs: 28 grams
Protein: 68 grams
Fat: 37 grams
Saturated Fat: 10 grams
Cholestrol: 288 milligrams
Sodium: 1081 milligrams
Fiber: 6 grams
Sugar: 9 grams

dairy free

nut free

2 comments

Aisha Kashif - Jun 09

This dish came out perfectly delicious! Quite easy to make.
Matteo Dimita - Jun 09

Very nice but more like a soup…..dress pasta with all the leftover liquid