Tangy tomatoes and peppers blend together seamlessly to give this chicken cacciatore its perfectly delicious traditional Italian flavors. Light, yet hearty – this dish never fails.
from: ben rayl
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- chicken breasts - 4
- salt and pepper - use very generously
- flour - 2 tbsp, for dusting
- olive oil - 2 tbsp
- onion - 1 large, chopped
- green pepper - 1 medium, chopped
- garlic - 4 cloves, finely diced
- red wine - 1/2 cup, dry
- tomatoes - 2 14oz (400g) cans, diced, with juice
- capers - 3 tbsp optional
- oregano - 1 1/2 tsp, dried
- bay leaf - 1 large
- chicken stock - 1/2 cup
- Dry chicken with a paper towel, then sprinkle both sides with salt and pepper, and coat with a light dusting of flour.
- Heat the oil in a heavy bottomed skillet over medium-high heat and brown the chicken on both sides, about 5 minutes per side.
- Remove cooked chicken to a plate.
- Lower the heat to medium-low, and put the onions, peppers and garlic in the skillet. Add some salt and pepper and cook until the onion and garlic are browned, and the pepper softens – about 5 – 6 minutes.
- Add the wine, and raise heat slightly to reduce the liquid, about 3 – 5 minutes.
- Add the tomatoes (with juice), capers, and oregano and cook for about 5 more minutes.
- Add the chicken stock and bay leaf, then place the chicken breasts in the pan, nestling them into the sauce.
- Simmer, partially covered, for about 25 – 30 minutes, or until the chicken is cooked through.
- If the sauce isn’t thick enough, remove the cooked chicken and keep warm, then increase the heat until the sauce reaches its desired consistency.
- Remove bay leaf from sauce and serve the chicken with rice or pasta, and maybe a green vegetable for color.
- I like this dish with brown rice and a hearty green vegetable like broccoli.