I really like to cook Italian food. I’m not really sure why, but it’s my favorite cuisine to prepare. The problem is, it can get pretty heavy on the carbs. This dish was easy, flavorful, and much lower on carbs than a pasta dish would be. Plus, the sauce is a great way to get in a ton of veggies!
The original recipe calls for two bone-in breasts with skin and four bone-in thighs with skin, but I used two split boneless skinless breasts to keep it lighter. Next time I make this (there will be a next time!) I probably won’t dredge the chicken, either. Even though it’s a minimal amount of flour, it’s another cut I don’t think I’ll miss. Also, there was enough sauce to throw in another breast or two, if you want. I tend you like a lot of sauce (again, trying to sneak in some extra veggies) and the leftover bit was great with scrambled eggs the next morning!
slighty adapted from Giada DeLaurentiis, Everyday Italian
2-3 boneless, skinless chicken breasts, split
2 tsp. salt, plus more to taste
1 tsp. freshly-ground black pepper, plus more to taste
1/2 c. all-purpose flour, for dredging
3 TBSP olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 c. sliced button mushrooms
3/4 c. dry white wine
1 ( 28-oz.) can diced tomatoes with juice
3 TBSP drained capers
1 1/2 tsp. dried oregano leaves
1/4 c. coarsely chopped fresh basil leaves
1. Sprinkle the chicken pieces with 1 tsp. of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
2. 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.
3. Add the bell pepper, onion, garlic, and mushrooms to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
4. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, capers and oregano.
5. 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 20 minutes.
6. 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.
One year ago: swirled pumpkin-bourbon cheesecake squares
I love Chicken cacciatore! It reminds me of the amazing smells that used to come out of my grandmother's kitchen. This looks like a nice recipe.
This sounds yummy. Thanks for the idea, I plan to make this tonight.