4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 tsp salt, plus more to taste
1 tsp black pepper, plus more to taste
1/2 cup all-purpose flour
3 tbsp olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 can (28 oz) diced tomatoes, with juice
3/4 cup chicken broth
3 tbsp drained capers
1 1/2 tsp dried oregano
1/4 cup fresh basil, chopped
- Sprinkle the chicken pieces with 1 tsp of each salt and pepper.
- Dredge the chicken pieces in the flour.
- In a large heavy saute pan, heat the oil over a medium-high flame.
- Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
- Add the bell pepper, onion, garlic, salt and pepper to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
- Add the wine and simmer until reduced by half, about 3 minutes.
- Add the tomatoes with their juice, broth, capers, oregano and chicken, turning chicken to coat in sauce.
- Simmer over medium-low heat until the chicken is just cooked through (About 30 min. for breast, 20 for thighs).
- Using tongs, transfer the chicken to a serving 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.
Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe.html?oc=linkback