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Chicken - Chicken Cacciatore Recipe

   
 

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     Chicken - Chicken Cacciatore

Category   Entrees - Maindishes
Sub Category   None

Ingredients
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 t. salt, plus more to taste
1 t. freshly ground pepper, plus more to taste
1/2 c. all-purpose flour, for dredging
3 T. EVOO
1 lg. red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
 
3/4 c. dry white wine
1 (28 oz.) can diced tomatoes with juice
3/4 c. reduced sodium chicken broth
3 T. drained capers
1 1/2 t. dried oregano
1/4 c. coarsely chopped fresh basil leaves

Instructions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
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 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 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. 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.


Originally Submitted
5/19/2013





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