Chicken Cacciatore
This chicken cacciatore takes a bit of time to make, but it's worth the work. This is the perfect dish to serve guests or for that special occasion. Enjoy!
Course
Dinner
Cuisine
American
Servings
Prep Time
2-4
persons
30-40
minutes
Cook Time
1-2
hours
Servings
Prep Time
2-4
persons
30-40
minutes
Cook Time
1-2
hours
Ingredients
4
pcs
chicken
thighs
2
pc
chicken
breasts with skin and backbone, halved crosswise
½
cup
tapioca
rice or other gluten-free flour or potato starch, for dredging
2
tablespoons
olive oil
1
pc
green bell
medium , chopped
1
pc
red bell pepper
medium, chopped
1
pc
onion
large, chopped
3
tablespoons
capers
drained
1 1/2
teaspoons
Oregano
dried leaves
4
pcs
garlic
cloves, finely chopped
3/4
cup
white wine
dry (red wine works, too)
1
pc
tomatoes with juice
can, diced ( 28-ounce)
3/4
cup
chicken broth
reduced-sodium
1/4
cup
basil leaves
coarsely chopped fresh
2 1/2
2 1/2
kosher salt
plus more to taste
1 1/2
teaspoon
black pepper
freshly ground , plus more to taste
Instructions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
Dredge the chicken pieces in gluten-free flour mixture to coat lightly.
In a large heavy sauté pan, heat the oil to medium-high flame.
Sauté chicken pieces until brown, about 5 minutes per side.
Transfer browned chicken to a plate and set aside.
In the same pan sauté bell pepper, onion and garlic over medium heat until the onion is soft, about 5 minutes. Season with salt and pepper.
Add the wine and simmer a few minutes until liquid is reduced by half.
Add the tomatoes with the juice, broth, capers, and oregano.
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 cooked, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter.
If necessary, boil the sauce for a few minutes, until it thickens up.
Dredge the excess fat off the top with a spoon.
Spoon the sauce over the chicken, then sprinkle with the basil.
Serve with quinoa or rice for a delicious meal.