john a
Executive Chef
Came across a couple of saved recipes for chicken cacciatore. Do not remember where they came from but I know they are not mine as I do not measure anything, I just eyeball it. Sprinkle some stinky cheese on top and it's very good
Chicken Cacciatore
1½ pounds boneless, skinless chicken cut in bite size pieces
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
½ cup all purpose flour, for dredging
3 tablespoons olive oil
1bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, finely chopped
½ cup dry white wine
1 (28-ounce) can diced tomatoes with juice
½ cup chicken broth
3 tablespoons drained capers
1 ½ teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
In a large pan, heat the oil over a medium-high heat. Add the chicken pieces to the pan and sauté just until brown. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, 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, basil and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Cover and continue simmering over low heat until the chicken is cooked through, about 30 minutes.
Chicken Cacciatore
1½ pounds boneless, skinless chicken cut in bite size pieces
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
½ cup all purpose flour, for dredging
3 tablespoons olive oil
1bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, finely chopped
½ cup dry white wine
1 (28-ounce) can diced tomatoes with juice
½ cup chicken broth
3 tablespoons drained capers
1 ½ teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
In a large pan, heat the oil over a medium-high heat. Add the chicken pieces to the pan and sauté just until brown. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, 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, basil and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Cover and continue simmering over low heat until the chicken is cooked through, about 30 minutes.