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Chicken Cacciatore




Source of Recipe


CF- Maggie

2 1/2 pounds boneless, skinless chicken thighs
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
2 bell peppers, chopped (I used one green and one red)
1 onion, chopped
2 stalks of celery, sliced
2 large carrots, sliced
4 garlic cloves, finely chopped
3/4 cup red wine
1 ( 28-ounce) can diced tomatoes with juice
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. This will take 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, celery, carrot and garlic to the same pan and saute over medium heat until the vegetables are 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 cooked through and sauce is thickened. About 45 minutes (I let it go an hour).

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 over potatoes.


Serve chicken cacciatore over potatoes.