Posted October 26, 2023 by: Admin #Kitchen

This month, we had the privilege of savoring the most delightful chicken. The secret to its delectable flavor lies in the addition of dry white wine. While red bell pepper is the preferred choice, you may also opt for yellow or orange ones. When shopping for ingredients, be sure to acquire the finest Italian whole tomatoes available at your local store. Wishing you a wonderful week!

Chicken Cacciatore

Ingredients

• 4 chicken legs or 8-10 chicken drumsticks or thighs
• Salt and freshly ground black pepper
• ¼ cup all-purpose flour for dredging the chicken
• 3 tablespoons olive oil
• 1 large onion chopped
• 1 large red bell pepper julienned
• 227g (8oz) cremini mushrooms, sliced
• ½ teaspoon cayenne or black pepper
• 3 cloves garlic crushed
• 1 medium carrot diced
• 2 teaspoons dried oregano leaves
• ¾ cup dry white wine
• 1 x 28oz (796ml) can whole tomatoes, chopped or roughly blended
• ½-¾ cup chicken broth (stock)
• A handful chopped basil or parsley leaves

Instructions

• Season the chicken with salt and freshly ground pepper and coat them in the flour. Shake off excess.
• Heat 1 tablespoon olive oil in a large heavy-based skillet and brown the chicken pieces on all sides. Remove from the pan and set aside.
• In the same skillet, add 1-2 tablespoons olive oil and sauté the onion, bell pepper, mushrooms over medium-high heat for 4-6 minutes.
• Add the garlic, cayenne, carrot, and oregano and cook for 2 minutes.
• Add the wine, stir and simmer, uncovered for 5 minutes.
• Add the tomatoes, ½ cup chicken broth, and set aside chicken. Stir to combine and bring to the boil and simmer, covered, 25-30 minutes or until chicken is fully cooked. Make sure you flip over the chicken at least once.
• Sprinkle the basil or parsley leaves and serve the chicken.
• Ideally, the chicken should be served, then the sauce is reduced by rapid boiling and then poured over the chicken. I like more sauce, so I did not do the reduction process. Suit your palate!!!

Prepare the vegetables. Season the chicken with salt and pepper, then dredge with all-purpose flour and brown on all sides, then set aside.

Heat 2 tablespoons of oil and cook the onion, bell pepper, and mushrooms for 4-6 minutes. Then add cayenne, garlic, carrot, and oregano and cook for an additional 2 minutes.

Add the wine and simmer, uncovered, for 5 minutes. Then add the tomatoes and chicken broth, along with the chicken that was set aside. Bring to a boil and simmer for 25-30 minutes or until the chicken is fully cooked. Before serving, sprinkle with basil or parsley.