Yummy, yummy, YUMMY!! That’s all my notes say on this recipe, lol.
I honestly have never ordered chicken cacciatore at a restaurant before. When I see it on a restaurant menu, it looks so fancy that I’m then caught in the middle of two choices: ordering something that I already know and like, or living on the edge and trying something new and hoping that I like it. More times than not, I’ve conformed to my comfort zone reassured myself I’d be braver next time. What a mind game!
But after having made this dish at home on my dime, it is just… WOW! Giada is a favorite master chef of mine and with this recipe being upheld to five stars with over 600+ reviews, I knew the odds of this being acceptable to the family were heavily in favor.
- Substituted brown rice flour for all-purpose flour during dredging.
- Used all chicken thighs.
- A pepper mill for grinding fresh makes everything better.
The Willing-2-year-old LOVES the capers. One thing you would NOT expect little kids to like, but my little man does. Both boys ate their chicken although The Particular-4-year-old sorted through the tomatoes making somewhat of a tomato bunker around the edges of his plate. We are working on “trying everything as least once” so in time I suspect that tomatoes will find its way into acceptance. As for The Student Husband, it was no surprise that he cleaned his plate – if you know my husband, when does he not! But all in all a wonderful recipe. Will be making again!
Yield: 4 servings
- 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
- 3 garlic cloves, finely chopped
- 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 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
- Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
- 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 and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
- Add the wine and simmer until reduced by half, about 3 minutes.
- Add the tomatoes with their 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 just cooked through, 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 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.
About Lynne Jaques
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!