Chicken Cacciatore
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
Cook Time
Total Time
Cooking Level
Serving size:
4 Main-Course Servings
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‚ÅÑ2 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‚ÅÑ2 teaspoons dried oregano leaves
3‚ÅÑ4 cup dry white wine
1 (28-ounce) can diced tomatoes with juice
3‚ÅÑ4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1‚ÅÑ4 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 sauteÃÅ pan, heat the oil over a medium-high flame. Working in 2 batches, add the chicken pieces to the pan and sauteÃÅ 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 sauteÃÅ 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.
Article by The Giadzy Kitchen
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