Also known as hunter's stew, this chicken cacciatore recipe is a rustic Italian dish consisting of braised chicken with robust and flavorful vegetables.
Servings 6 servings
- 4 chicken thighs
- 2 chicken breasts with skin and bones
- 1 tsp Salt
- 1 tsp ground pepper
- 1/2 cup All Purpose Flour for dredging
- 2 1/2 Tbsp olive oil
- 1 red bell pepper rough chopped
- 1 yellow onion rough chopped
- 4 garlic cloves minced
- 2 tsp dried oregano
- 1/2 cup dry white wine
- 28 oz can of diced tomatoes
- 1 cup Chicken Broth
- 3 Tbsp capers
Sprinkle the salt and pepper over each chicken piece. Dredge through the flour to coat.
In a large, deep skillet or dutch oven, heat the olive oil over med-high heat. Add the chicken pieces to the pan and fry until brown, about 5 minutes per side. Work in two batches if necessary. Transfer the chicken to a plate lined with paper towels.
Reduce heat to medium. Reserve 1 tbsp of the oil liquid in the pan and throw away the rest. In the same pan, add the onion,peppers, garlic, and oregano. Saute until tender, about 4-5 minutes. Add the wine and simmer for 2 minutes.
Add the tomatoes with their juice, chicken broth, and capers. Bring to a simmer. Add the chicken pieces back into the pan and sink them into the sauce. The sauce will not cover the chicken entirely. Continue simmering until the chicken is fully cooked, about 25-30 minutes.
Transfer the chicken to a plate. If a thicker sauce is desired, boil the sauce about 3-5 minutes. Spoon the sauce over the chicken and serve.
Serving: 1chicken breast | Calories: 364kcal | Carbohydrates: 8g | Protein: 32g | Fat: 17.1g | Sodium: 748mg | Fiber: 1.8g | Sugar: 2.8g | Calcium: 40mg | Iron: 2.2mg