I make this dish for my significant other more than me. It’s pretty traditional and I, being me, have taken an untraditional approach. Enjoy!

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Chicken Cacciatore

  • 2 boneless chicken thighs
  • 1 boneless chicken breast
  • 2 Tsp kosher salt
  • 1 Tsp fresh black pepper
  • 1/2 cup flour
  • 3 Tbsp olive oil
  • 1 red bell pepper, chopped
  • 1/2 yellow onion, chopped
  • 4 or 5 minced garlic cloves
  • 3/4 cup dry white wine
  • 1 14.5 oz can diced tomatoes (with juice)
  • 3/4 cup chicken broth
  • 3 Tbsp drained capers
  • 1 Tsp Italian herbs
  • 1 1/2 Tsp dried oregano
  • 1/2 Tsp crushed red pepper

Directions

Combine the flour, salt and pepper in a ziplock bag. Cut the chicken in about 3″x3″ cubes. Put them in the ziplock and shake to coat. In a large saute pan, I love to use my Le Creuset Braiser, heat the olive oil on medium high. Brown the chicken, about 3 minutes each side. Transfer it to a plate and set aside. Turn the heat down to medium and add the bell pepper, onion, and garlic; you may need to add a little more oil. Season with a little salt and pepper. Saute until the onion is tender, about 5 minutes. Add the wine and simmer until reduced by half, about 5 minutes. Add the tomatoes with their juice, chick broth, capers, Italian seasoning, oregano, and crushed red pepper. Add the chicken back in and bring to a simmer. Continue simmering over medium-low heat for about 15 to 20 minutes.

I like to serve with penne pasta and garlic bread.

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