Chicken cacciatore is delicious and simple to make. Served with pasta or a side of rice or vegetables, you will love it.
The following is the list of ingredients you will need. Don’t worry about using exact measurements or amounts. And, as always, feel free to experiment. Cooking is art, not chemistry. Do what you like!
Ingredients:
- 6-8 chicken thighs
- salt and pepper
- 1/2 cup all purpose flour (for dredging)
- olive oil
- 2-3 red bell peppers, chopped or sliced
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 3/4 cup white wine
- 1 can crushed tomatoes
- 3/4 cup chicken stock
- capers (3 tbsp) or green olives
- dried Italian herbs (1 tsp)
- 1/4 cup fresh basil
Directions:
Season chicken with salt and pepper, then coat lightly in flour
In a large pan, heat the oil on medium-high. Add chicken and saute just until brown. If all the chicken does not fit in the pan, cook it in two batches. Remove chicken to a plate and set aside. Add the chopped bell pepper, onion and garlic to the same pan. Cook until onion is tender, about 5 minutes. Season with salt and pepper. Add white wine and simmer. Cook for 3-5 minutes until white is reduced by half. Add the crushed tomatoes, broth, capers (or olives), Italian herbs and basil. Return the chicken pieces to the pan. Coat them in the sauce. Bring the sauce to a simmer and cook over medium-low heat until the chicken is cooked through, about 30 minutes. Alternatively, you can put the pan (covered) in the oven to finish cooking. Set oven to 350 degrees and cook for approximately 45 minutes.
Remove chicken from pan. If sauce is too watery, cook it on the stove on medium-high heat to reduce and thicken. Serve chicken and sauce over pasta or rice.
Enjoy!