Chicken Cacciatore

This is one of my go to recipes. It’s so easy to make and so delicious. The leftovers are even better the next day.

Got the recipe from here

6 chicken thighs, boneless and skinless
salt, to taste
freshly ground black pepper, to taste
1 cup all purpose flour, for dredging
olive oil
2 large red bell pepper, chopped small
DSC_0130-1

DSC_0131-1

1 yellow onion, chopped
DSC_0139-1

3 garlic cloves, minced
3/4 cup dry white wine
1 ( 28-ounce) can petite diced tomatoes with juice
3/4 water and then add in 1 tbsp of better than bullion, chicken flavor
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
DSC_0127-1

Sprinkle the chicken pieces with salt and pepper, to taste.
DSC_0142-1

DSC_0149-1

Dredge the chicken pieces in the flour to coat lightly.
DSC_0150-1

DSC_0160-1

DSC_0161-1

In a large heavy saute pan, heat the olive oil over a medium-high heat
DSC_0143-1

Add the chicken pieces to the pan and saute
DSC_0156-1

DSC_0157-1

just until brown, about 5 minutes per side.
DSC_0176-1

If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
DSC_0181-1

Add the bell pepper, onion
DSC_0180-1

and garlic
DSC_0183-1

and salt and pepper to taste

saute over medium heat until the onion is tender, about 5 minutes.
DSC_0187-1

Add the wine
DSC_0189-1

and simmer
DSC_0190-1

until reduced by half, about 3 minutes. Add the tomatoes with their juice,
DSC_0195-1

water with better than bouillon , capers
DSC_0201-1

and oregano.
DSC_0204-1

Return the chicken pieces to the pan
DSC_0208-1

and turn them to coat in the sauce.
DSC_0210-1

Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes.

Using tongs, transfer the chicken to a plate. spoon the sauce over the chicken, then serve.

I served mine with white rice
DSC_0213-1

DSC_0216-1

Recipe

  • 6 chicken thighs, boneless and skinless
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup all purpose flour, for dredging
  • olive oil
  • 2 large red bell pepper, chopped small
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 3/4 cup dry white wine
  • 1 ( 28-ounce) can petite diced tomatoes with juice
  • 3/4 water and then add in 1 ysp of better than boulion, chicken flavor
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • Sprinkle the chicken pieces with salt and pepper, to taste.
  • Dredge the chicken pieces in the flour to coat lightly.
  • In a large heavy saute pan, heat the olive oil over a medium-high heat
  • 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 and salt and pepper to taste
  • saute over medium heat until the onion is tender, about 5 minutes.
  • Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, water with better than bouillon , 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 20 minutes.
  • Using tongs, transfer the chicken to a plate. spoon the sauce over the chicken, then serve.
  • I served mine with white rice
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s