Chicken Cacciatore II
Description
The Italian favorite recipe for chicken and mushrooms in tomato sauce is enriched with white wine, capers, and fresh herbs.
Ingredients
•
2 (3 pound) whole chickens, each cut into 8 pieces
•
salt and ground black pepper to taste
•
1 cup all-purpose flour
•
2 tablespoons olive oil
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1 yellow onion, chopped
•
1 large green bell pepper, seeded and chopped
•
6 cloves garlic, minced
•
1 pound white button mushrooms, quartered
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2 teaspoons chopped fresh oregano
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1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
•
2 tablespoons tomato paste
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3/4 cup white wine
•
1 1/2 cups chicken stock
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3 tablespoons capers, drained and rinsed
•
2 tablespoons coarsely chopped fresh basil
Directions
1
Season the chicken pieces with salt and black pepper.
2
Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
3
Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
4
Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
5
Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
6
Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
7
Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
8
Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
9
Stir in capers and sprinkle with basil to serve.