Chicken Cacciatore With Marsala and Capers
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 1⁄2 lbs chicken pieces
- 5 tablespoons olive oil, divided
- 3⁄4 lb mushroom, cleaned and halved
- 1 zucchini, diced (or green bell pepper)
- 1 onion, chopped
- 4 garlic, chopped
- 1 1⁄2 teaspoons dried oregano
- 1 cup marinara sauce (purchased or homemade)
- 2⁄3 cup chicken broth
- 1⁄2 cup dry marsala wine
- 1 1⁄2 tablespoons capers, rinsed and drained
directions
- Sprinkle chicken with salt and pepper. Heat 3 T oil in a large skillet over medium high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate.
- Pour off fat from the skillet. Add remaining oil to the skillet. Add mushrooms, zucchini, onion, garlic and oregano. Saute until onion is tender, about 7 - 10 minutes. In a bowl, mix in marinara sauce, broth, Marsala and capers.
- Return chicken to skillet, spooning sauce over. Bring sauce to a boil. Reduce heat to medium low, cover and simmer until chicken is tender, about 20 minutes.
- Using tongs, transfer chicken to a large platter. Boil sauce until slightly thickened, about 5 minutes; spoon off fat.
- Season sauce to taste with salt and pepper; spoon over chicken.
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