Chicken and Capers in Tomato Sauce

Total Time
55mins
Prep 20 mins
Cook 35 mins

If you like tons of sauce then double all ingredients, this can also be cooked in the oven instead of on top of the stove using an oven proof skillet, this is even better better the second day! --- see my Kittencal's Marinara Pasta Sauce (Vegetarian)

Ingredients Nutrition

Directions

  1. Season the chicken pieces with seasoning salt (or regular salt) and pepper.
  2. Place the flour in a heavy plastic bag; add in chicken pieces and coat completely with flour.
  3. Heat oil in a large heavy skillet or Dutch oven over medium heat (I use my large electric frypan for this).
  4. Add in the chicken pieces to the skillet and brown for about 4 minutes on each side.
  5. Transfer to a plate.
  6. Pour off some of the fat, and leave a little in the skillet.
  7. Add in mushrooms, green bell peppers, chopped garlic, onion, crushed red pepper flakes and oregano; saute until onion is tender (about 10 minutes).
  8. Add/mix in marinara sauce, chicken broth, wine and capers.
  9. Return the chicken to the skillet, tossing the sauce over the chicken; bring sauce to a boil, reduce heat to medium low.
  10. Cover skillet and simmer until chicken is tender (about 35 minutes, or more).
  11. Using long tongs transfer the chicken to a large serving platter.
  12. Boil the sauce until slightly thickened (about another 5 minutes).
  13. Spoon the sauce over chicken.
  14. Serve with grated Parmesan cheese.
  15. Delicious!

Reviews

(2)
Most Helpful

I made this with the capers but minus the chicken stock (couldn't find the can opener after going camping last weekend). It turned out great. Be sure to serve this with a nice crusty bread to sop up some of the sauces - it's wonderful.

Mysterygirl November 09, 2005

Made this minus the capers and red wine, still really good, will make again, thanks Kitty!

kusinera October 28, 2005

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