I love Chicken Cacciatore. I used to make this all the time! It’s one of those rustic, comfort foods. You can enjoy with your favorite pasta.
This particular recipe is from Giada De Laurentis, and is one of the best I’ve had.
It calls for chicken with the skin and backbone, but you can make from boneless chicken with the skin on or without. I use boneless chicken with the skin on. I am very leery of tiny chicken bones getting into this rustic sauce. You can bone at home yourself or ask your butcher to bone the chicken for you. Luckily, my local meat market sells the chicken boned with the skin on.
This recipe has a very light sauce, as tomatoes, wine and chicken stock make up the delicious sauce. If you would like to thicken the sauce a bit, add a little tomato paste. I buy it in the tube so I can add just a dab or two in a recipe. It thickens slightly, but this recipe is delicious with it’s light sauce. Very tasty.
This recipe is super easy to make, anyone can do it. Do not be tempted to omit the capers. They are a necessity in this dish, and add immensely to it.
This is definitely a recipe you want to try next time you’re looking for something to make with chicken!
1. Just saute your chicken in a little oil until golden brown on both sides for about 5 minutes each. Remove from pan.
2. 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.
3. Add the tomatoes with their juice, broth, capers and oregano.
4. 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.
You end up with a delicious weekday or any day meal that your whole family will enjoy!
2 whole chicken breasts (or 4 halves) with or without bones and skin
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
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can San Marzano tomatoes with juice
a few squeezes of tomato paste from the tube (optional)
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
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 and paste if desired.
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.
If you’re chicken breasts are huge ones, you can cut in half so all the chicken pieces are the same in size and cook at the same time.
- Cuisine: Italian