Classic, Delicious Chicken Cacciatore & Video

By Ben Rayl 09/02/2012

Ingredients

• 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

how to

• 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.

 

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