Simple Chicken Cacciatore
Serving Size / Yield
- 4 chicken thighs
- 2 chicken breasts, with skin and bone, halved crosswise
- 2 tsp. salt
- 1 tsp. pepper
- 1/2 C. flour
- 3 Tbs. oil
- 1 large 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. chicken broth
- 3 Tbs. drained capers
- 1 1/2 tsp. dried oregano
- 1/4 C. fresh basil, chopped
Sprinkle the chicken with 1 tsp. salt and 1 tsp. pepper. Dredge the chicken in the flour to lightly coat.
In a large skillet, heat the oil over a medium high heat. Add the chicken and saute for 5 minutes per side, or until browned. Set the chicken aside. In the same skillet, saute the pepper, onion, and garlic. Saute until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer for 3 minutes, or until reduced by half. Add the tomatoes and juice, broth, capers, and oregano. Return the chicken to the pan and turn to coat in the sauce. Bring it to a simmer and cook over medium low heat until chicken is cooked through, about 20 to 30 minutes.
Transfer the chicken to a platter. Allow the sauce to boil for 3 minutes to thicken. Spoon off any excess fat and spoon it over the chicken. Sprinkle with basil and serve.