Chicken cacciatore

Pinoy Recipes


Ingredients

8 skinned chicken thighs or any chicken parts of your choice ( around 2 lbs)
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 cup all purpose flour
3 tablespoons olive oil
1 large red bell pepper, chopped
2 cups fresh mushrooms, quartered
1 onion, chopped
3 garlic cloves, minced
¾ cup dry white wine or chicken broth
1 (28-ounce) can diced tomatoes with juice
¾ cup chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Salt and pepper to taste



Directions

1. Sprinkle the chicken pieces with salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
2. In a Dutch oven, heat oil over medium heat. Add chicken pieces and cook just until brown, about 4 minutes per side. Remove chicken and set aside. Cook in 2 batches, if needed.
3. Using the same pan, add the onion, garlic and bell pepper. Saute for 5 minutes or until onion is soft. Season with salt and pepper. Add the wine and simmer until reduced in half, about 3 minutes.
4. Add the tomatoes with juice, broth, capers, mushrooms and oregano. Return chicken pieces to the pan and turn them to coat in the sauce. Bring to a boil and continue to simmer over medium-low heat for 30 minutes or until the meat is tender. Constantly stir the mixture to avoid meat sticking at the bottom of pan.
5. Using a tong, transfer chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken and sprinkle with basil. Serve on pasta or rice.

Posted via angelcupid