Wednesday, February 27, 2013

Chicken Cacciatore

Chicken Cacciatore


4 bone-in Chicken Breast with skin
1 tsp. Salt
½ tsp. Black Pepper
½ cup All-Purpose Flour
3 tbsp. Olive Oil
1 large Red Bell Pepper, sliced in strips
1 medium Yellow Onion, sliced in Strips top to bottom
8 oz. Cremini Mushrooms, sliced
3 cloves Fresh Garlic, minced or pressed
¾ cup Dry White Wine
1 can (28 oz.) Diced Tomatoes
¾ cup Chicken Broth
1 ½ tsp. Dried Oregano
1/8 tsp. Red Pepper Flakes


Sprinkle chicken breasts with salt and pepper before dredging them in the flour to lightly coat.  In a large (4-6 qt.) sauté pan over medium-high heat, warm the oil.  Add the chicken to pan and sauté until browned on both sides (about 5 minutes per side).  Transfer chicken to a platter and set aside.  Lower heat to medium and add the bell pepper, onion, mushrooms and garlic to pan.  Sauté for about 5 minutes or until onion is tender.  Add the wine and simmer until reduced by half (about 3 minutes).  Next add the tomatoes, broth, oregano and pepper flakes to pan.  Return the chicken breasts to pan turning them to coat in sauce.  Bring the sauce to a simmer over medium-low heat and continue cooking for about 30 minutes.  Remove the chicken breasts to the platter again.  Now bring the sauce to a boil until it thickens slightly (about 3 minutes).  Spoon off any excess fat and carefully pour sauce over the chicken breasts.  Top with chopped fresh basil and serve.

Note:                You can use whole cut-up chicken or just chicken thighs if you wish.  I just prefer the chicken breasts.

Ideas for Future Efforts

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