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Chicken Cacciatore

Recipe Date: January 16, 2023
Difficulty: Easy
Measurements: Imperial (US)

Ingredients

  • 8 chicken thighs
  • 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
  • 1 cup sliced white or brown mushrooms
  • 4 garlic cloves, finely chopped
  • 3/4 cup red wine
  • 1 ( 28-ounce) can tomatoes with juice
  • 3/4 cup chicken broth
  • 3 tablespoons drained capers, or kalamata olives
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 cup coarsely chopped fresh basil leaves

Directions

  1. Season the chicken 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, mushrooms 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 20 minutes.
  3. Using tongs, transfer the chicken and place over your choice of pasta, polenta, or mashed potatoes, or eat by itself 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.
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