Chicken Cacciatore

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Chicken Cacciatore
Topic Started: Apr 29 2009, 11:57 PM (47 Views)
rollthedice-TSH	Apr 29 2009, 11:57 PM Post #1
Retired Ambassadore Posts: 2,632 Group: Rounin Member #158 Joined: March 14, 2004	From the Food network courtesy of Gina De Laurentiis 4 chicken thighs 2 chicken breasts halved crosswise 2 tsp (teaspoon) salt - add more to taste 1 tsp ground pepper - add more to taste 1/2 cup flour (all purpose) 3 Tablespoons of olive oil 1 large red bell pepper, chopped 1 onion, chopped 3 garlic cloves, finely chopped 3/4 cup dry white wine 1 28oz can of diced tomatoes with juice 3/4 cup low sodium chicken broth 3 Tablespoons of drained capers 1 1/2 tsp of dried oregano leaves 1/4 cup chopped basil Directions: Sprinkle chicken with salt and pepper and dredge in flour, coating both sides. Shake off any excess flour. In a large pan, heat the oil over a medium high heat and add the chicken about 5 minutes per side. Transfer the chicken to a plate and add the onions, bell peper and garlic and saute in the pan for about 5 minutes. Season with salt and pepper. Add the wine and simmer until the wine is reduced by half, about 3 minutes. Add the tomatoes, broth, capers, and oregano. Return the chicken to the pan and turn them over in the sauce. Simmer for 30 minutes, remove chicken and place on a serving plate. You can boil down the sauce utill it slightly thickens, spoon off any fat from the top of the sauce and spoon the rest over the chicken. Sprinkle chopped basil over chicken and serve. I used a whole chicken cut up and replaced the red bell peper with a yellow one for color. Also with any simmering chicken dish, a longer simmer results in a much tender chicken. I simmered the chicken for an hour and baby, this puppy started to sing. The chicken came out very tender and moist. For a fall off the bone effect, cook for about 1 1/2 hours or more. I would highly recommend a very large sauce pan (about 5 quarts) to cook this dish as it will hold an entire chicken with no problem. Variations: Use a corse chop for the onions and the pepper, pasta would be a great addition for this dish as you can add it in for a quick soak just prior to serving. (cook the pasta first, then add to the sauce) A bit more thickening and one could use an alfreado sauce for an extra bit of flavor. A very simple and yummy dish, and of course it's done in one pan! A German Reisling, or a cheap California wine can be used here as the taste has just a hint of the wine. Btw, you can reheat this in a microwave and it still rocks! Just make sure you have a cover for it.
	Just doing my part... Would you like to know more? Join TSH.... Remember, Yan can cook. So can you :-) Stop by the TSH bar and grill to learn how. By the time you see us it's too late....TSH Proud member of TSH sp@m t34m TSH's sexiest middle-aged Republican!


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