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Chicken Cacciatore
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| Ingredients | |
| 4 | chicken thighs |
| 2 chicken breasts with skin and backbone, halved crosswise | |
| 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 |
| 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 |
| 1 1/2 teaspoons | dried oregano leaves |
| 1/4 cup | coarsely chopped fresh basil leaves |
Directions
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. If all the chicken does not fit in the pan, saute 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 saute 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 minutes 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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