Chicken Cacciatore
Cacciatore means cooked in the “hunter’s style” (which, translated into French, is chasseur and in fact refers to a very similar dish). In many Italian-American restaurants this can be a greasy, overly sweet sauce with dry, overcooked chicken. But this recipe will make you fall in love with Chicken Cacciatore again; it’s really the ultimate in hearty, rustic Italian home cooking.
Stewing and braising are cooking techniques that deliver moist, tender meat. The slow cooking process allows all the flavors to intermingle and create a rich sauce.
Recipe information
Yield
4 main-course servings
Ingredients
Preparation
Step 1
Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
Step 2
In a large, heavy sauté pan, heat the oil over a medium-high flame. Working in 2 batches, add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and sauté over medium heat until the onion is tender, about 5 minutes.
Step 3
Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, and capers. 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 20 minutes for the breast pieces, and 30 minutes for the thighs.
Step 4
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.
