Chicken Cacciatore

Name: Chicken Cacciatore
Yield: 4 main-course servings
Ingredients: 4 chicken thighs; 2 chicken breasts with skin and backbone, halved crosswise; 2 teaspoons salt, plus more to taste; 1 teaspoon freshly ground black pepper, plus more to taste; 1/2 cup all-purpose flour, for dredging; 3 tablespoons olive oil; 1 large red bell pepper, chopped; 1 onion, chopped; 6 garlic cloves, finely chopped; 1 1/2 teaspoons dried oregano leaves; 3/4 cup dry white wine; 1 (28-ounce) can diced tomatoes with juice; 3/4 cup reduced-sodium chicken broth; 3 tablespoons drained capers; 1/4 cup coarsely chopped fresh basil

December 9, 2011

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.

Cooks' Note

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 notes

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