Chicken Cacciatore

This is one of my go to recipes! I LOVE IT! It’s yummy and easy to make (I think). And the leftovers are EVEN better! Also the recipe calls for wine! I love recipes that call for wine! You KNOW they are good if they have wine in them!

On this day one year ago I made:

Spicy Dr. Pepper Pork 

Caprese Salad 

Basil Chicken in coconut curry sauce 

Recipe

6 chicken thighs
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
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1 onion, chopped
3 garlic cloves, finely chopped

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3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
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Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
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Dredge the chicken pieces in the flour to coat lightly.
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In a large heavy saute pan, heat the oil over a medium-high heat. (I added butter too, Butter= Flavor)
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Add the chicken pieces to the pan
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and saute just until brown,
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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.
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Add the bell pepper, onion and garlic to the same pan and saute over medium heat
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until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine
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and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice,
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broth,
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capers
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and oregano.
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Return the chicken pieces to the pan
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and turn them to coat in the sauce.
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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,and serve.

I served mine with wild rice
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