Me: “So what do you feel like for dinner this weekend?”
J: “Chicken cacciatore.”
Me: “…wow. You were prepared for that question. OK – chicken cacciatore it is!”
I haven’t made this dish in years, but it was one of the first dishes I made by myself. To my recollection, it took me something like two hours to make it but it came out well and I was going to add it to my repertoire. Fast forward six years and I’m making it for…the second time. So many recipes, so little time!
Anyway, here’s the recipe I use. It’s a little spicy and very hearty – hope you enjoy!
6 chicken thighs
2 chicken breasts
1/2 c flour
salt & pepper
3 tb extra virgin olive oil
3 garlic cloves, minced
1 onion, chopped
1 sweet pepper, chopped
1 c mushrooms, chopped
3/4 cup dry white wine
1 28oz can diced tomatoes
3/4 c low-sodium chicken broth
2 ts dried oregano
2 ts chili flakes
1. Season the chicken with salt and pepper, then dredge the chicken in the flour, shaking off any excess.
2. Heat the oil in a large pan – I used my dutch oven – to medium-high and brown the meat on all sides (roughly 5 minutes per side). You may need to do it in two batches if you can’t fit all the chicken in a single layer.
3. Remove the chicken from the pan and lower the heat to medium. Add in the garlic, onion, peppers and mushrooms and saute until the onions have softened. Add in the wine and let reduce for a few minutes.
4. Toss in the tomatoes with their juices, broth, oregano and chili flakes. Stir, then nestle the chicken pieces into the mixture so that they are covered. Bring to a simmer and then leave it alone for 30 minutes.