Chicken Cacciatore
This is a recipe I saw on one of the shows of Giada de Laurentis. I made it and we absolutely
love it. I hope she forgives me when I am basically just reposting her recipe. But since yall are
following me so nicely, it might help her getting the recognition for this beautiful dish.
This is what you need:
- 4 chicken thighs (or drums)
- 2 chicken breasts with skin and backbone (optional)
- salt, pepper
- Flour for dredging
- Olive Oil
- 1 large red bell pepper
- 1 onion, chopped
- 3 cloves Garlic, chopped
- 3/4 cup white wine
- 1 can (28 ounces) diced tomatoes with juice
- 3/4 cup low sodium chicken broth
- 3 TBSP capers
- 1 1/2 TSP dried Oregano
Fresh Basil for garnish
This is how you do it:
Sprinkle the chicken with salt and pepper and dredge the chicken in the flour for a light coat.
Add Olive Oil to a large sauce pan and turn the heat to medium. Fry the chicken for 5 min on each side or until slightly brown. Remove to a plate. Fry in several batches if necessary.
Now add some more oil and saute the onions and the bell pepper for 5 min.. Then add the Garlic and saute for another minute. Season with salt and pepper.
Add the wine and let it reduce by half, around 3 minutes. Now add the Tomatoes, Broth, Capers and Oregano. Add back the chicken and cover it from both sides with the sauce. Bring it back to a simmer and continue simmering on medium heat for around 20- 30 min..
Remove the chicken and let the sauce simmer for a moment until its nice and creamy. Spoon the sauce over the chicken, garnish with fresh Basil and serve.
In Italy, they usually do not eat Pasta with meat. So since this is a secondi , they serve Bread with it to dip the sauce with.
Guten Appetit
