Sprinkle chicken with salt and pepper, and then saute until just
brown in pan with a little olive oil. Transfer to plate.
Add pepper, onion, and garlic to same pan and saute over
medium heat until onion is tender; season with salt and pepper.
Add white wine and simmer until reduced by half, about 3
minutes. Add tomatoes, broth, capers, and spices, and return
chicken pieces to pan, turning to coat in sauce.
Bring sauce to simmer and simmer until chicken is just cooked
through. If chicken finishes before sauce is thickened, transfer
chicken to plate and cover with tin foil, continuing to simmer
sauce until thick enough to coat/top chicken.
Originally Submitted
7/27/2011
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