Chicken Cacciatore A'la Giada
photo by Boomette
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 chicken thighs
- 2 chicken breasts (you may remove the skin)
- 2 teaspoons salt, plus more to taste
- 1 teaspoon fresh 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 diced tomatoes with juice
- 3⁄4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers (optional)
- 1 1⁄2 teaspoons dried oregano leaves
- 1⁄4 cup coarsely chopped fresh basil leaf
directions
- Sprinkle the chicken pieces with 1 teaspoons of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
- In a large, heavy saucepan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes. If all the chicken does not fit in the pan, sauté 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 sauté 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. 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 minute 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, then sprinkle with the basil and serve.
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Reviews
-
This is true comfort food. I have made this several times, and it never fails. I do, however, do it all in a heavy pot on the stove, then finish it in the oven. It does give it more of a stew feel, but the chicken falls off the bone and the flavors are perfect cacciatore! I think the thigh meat translates better than breast meat in this type of dish.
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RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.