Chicken Cacciatore
A simply wonderful, tasty, and simple dish to cook. This is a recipe adapted from about 3 other recipes I have tried for Cacciatore. You can use chicken breasts as well, just cook the chicken an extra 10 to 15 minutes.
A simply wonderful, tasty, and simple dish to cook. This is a recipe adapted from about 3 other recipes I have tried for Cacciatore. You can use chicken breasts as well, just cook the chicken an extra 10 to 15 minutes.
- 1 tablespoon salt
- 1 cup dry white wine
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 1 cup all purpose flour
- 1 pinch black pepper to taste
- 1 medium onion diced
- 1 pinch salt to taste
- 1/2 cup fresh mushrooms sliced
- 3 tablespoons fresh basil chopped
- 4 chicken thighs with skin
- 4 chicken drumsticks with skin
- 2 tablespoons capers drained
- 1 can diced tomatoes 28 ounce
- 1 cup low sodium chicken broth
- 2 teaspoon dried oregano
- Carbohydrate 32.5731378978364 g
- Cholesterol 107.01 mg
- Fat 17.4457008938561 g
- Fiber 3.22061259182198 g
- Protein 29.6023952313324 g
- Saturated Fat 4.59264310461944 g
- Serving Size 1 1 Serving (366g)
- Sodium 351.98664273367 mg
- Sugar 29.3525253060144 g
- Trans Fat 1.56593500387773 g
- Calories 421 calories
Step-by-step
- Pat dry the chicken pieces with a paper towel, in a shallow dish or pie plate, combine flour, salt and pepper, mix well.
- Heat a large skillet over medium-high heat, add olive oil, when hot, dredge each piece of chicken in the flour mix, then add chicken pieces skin side down, brown for 5 minutes, turn and brown for another 5 minutes. If you can't fit all in the pan, brown in batches.
- Once the chicken is browned, remove from the skillet to a plate and set aside. Reduce heat to medium, add bell pepper, onion, garlic, saute for 4-5 minutes until soft.
- Add wine, reduce by half about 3-4 minutes.
- Add chicken stock, cook for 2-3 minutes, then add the tomatoes and bring to a simmer.
- Add the capers, oregano, mix well, taste, add salt and pepper to taste, then return the chicken and coat completely. Reduce heat to medium-low, and simmer for 30 to 35 minutes stirring occasionally.
- Remove the chicken from the skillet to a serving platter, and increase the heat to medium-high bringing the sauce to a boil, cook stirring for 2-3 minutes until sauce slightly thickens, remove from heat and pour sauce over chicken.
- Top with fresh chopped basil, serve with rice, noodles, or any side dish you like. Enjoy!
When cooking with a single large skillet, moisture management dictates the final outcome of a braise. Traditional hunter-style preparations from the Italian countryside rely on basic pantry staples to build a rich, cohesive sauce without heavy cream. Success depends entirely on controlling moisture at two distinct phases.
- Pat the skin completely dry with paper towels before dredging to ensure the flour adheres evenly and forms a crisp crust during searing.
- Brown the meat skin-side down over medium-high heat for five minutes to render the fat and set the exterior protein structure.
- Deglaze the pan with dry white wine, reducing the liquid by half over three to four minutes to cook off raw alcohol and concentrate acidity.
- Simmer the braise uncovered on medium-low for thirty minutes so the starches from the flour coating thicken the tomato and broth mixture naturally.
- Boil the finished sauce for two to three minutes after removing the meat to evaporate excess water and concentrate the aromatics.
Proper reduction transforms watery pan juices into a glossy coating that clings to the protein. Leaving the lid off during the final simmer ensures the vegetables retain structural integrity rather than turning to mush.
