Chicken Cacciatore
Categories: Chicken
Level: Complex but Easy
Prep Time: 30 min.
Cook Time: 60 min. - mostly unattended
Level: Complex but Easy
Prep Time: 30 min.
Cook Time: 60 min. - mostly unattended
This is a classic dish that is actually pretty easy to make. It has some steps but it is definitely worth it.
Do Ahead:
1. Chop & Slice the veggies
What You Will Need:
For The Chicken
6 -8 pcs. Chicken - (Leg quarters count as 2)
½ c. Flour
Salt & Pepper
For the Veggies
1 Onion - (chopped)
1 Green or Red Pepper - (chopped)
8 oz Mushrooms – (sliced)
4 cl. Garlic – (minced)
(You can add any vegetables you want. Zucchini works here too)
For the Rest
1 tsp. Oregano - (or as much as you like)
1 tsp. Basil – (or as much as you like)
3/4 c. Dry White Wine (or water or more broth)
3/4 c. Chicken Broth
1 can Diced Tomatoes with juice - ( 28-ounce)
What You Do:
For the Chicken
1. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper
2. Dredge the chicken pieces in the flour to coat lightly.
3. In a large heavy sauté pan, heat the oil over a medium-high flame.
4. Add the chicken pieces to the pan and sauté just until brown, about 10 minutes per side
( You might have to do 2 batches. )
5. Transfer the chicken to a plate and set aside
For the Veggies:
6. Add the bell pepper, onion and garlic to the same pan and sauté about 5 minutes
7. Season with salt and pepper
For the Rest:
8. Add the wine and simmer until reduced by half, about 3 minutes
9. Add the tomatoes with their juice, chicken broth, basil and oregano
10.Return the chicken pieces to the pan
11.Bring the sauce to a simmer
12.Continue simmering over medium-low heat until the chicken is just cooked
(60 minutes should do it)
Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
1. Chop & Slice the veggies
What You Will Need:
For The Chicken
6 -8 pcs. Chicken - (Leg quarters count as 2)
½ c. Flour
Salt & Pepper
For the Veggies
1 Onion - (chopped)
1 Green or Red Pepper - (chopped)
8 oz Mushrooms – (sliced)
4 cl. Garlic – (minced)
(You can add any vegetables you want. Zucchini works here too)
For the Rest
1 tsp. Oregano - (or as much as you like)
1 tsp. Basil – (or as much as you like)
3/4 c. Dry White Wine (or water or more broth)
3/4 c. Chicken Broth
1 can Diced Tomatoes with juice - ( 28-ounce)
What You Do:
For the Chicken
1. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper
2. Dredge the chicken pieces in the flour to coat lightly.
3. In a large heavy sauté pan, heat the oil over a medium-high flame.
4. Add the chicken pieces to the pan and sauté just until brown, about 10 minutes per side
( You might have to do 2 batches. )
5. Transfer the chicken to a plate and set aside
For the Veggies:
6. Add the bell pepper, onion and garlic to the same pan and sauté about 5 minutes
7. Season with salt and pepper
For the Rest:
8. Add the wine and simmer until reduced by half, about 3 minutes
9. Add the tomatoes with their juice, chicken broth, basil and oregano
10.Return the chicken pieces to the pan
11.Bring the sauce to a simmer
12.Continue simmering over medium-low heat until the chicken is just cooked
(60 minutes should do it)
Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
