Chicken Cacciatore

Name: Chicken Cacciatore
Cuisine: American
Ingredients: 4-6 chicken breasts or thighs (bone-in, with skin); 2 TBS. olive oil; 1/2 cup flour (for dredging); Salt and pepper; Crushed tomatoes (28 oz. can); 1 red bell pepper, diced; 1 medium onion, diced; 2 cloves garlic, minced; 1 tsp. dried oregano; 2 bay leaves; 1/2 cup white wine; 1/2 cup chicken broth

CoolJewel @cook_2780199

Bucks County, Pennsylvania

Chicken Cacciatore

CoolJewel @cook_2780199

Bucks County, Pennsylvania

Saved

Ingredients

4-6chicken breasts or thighs (bone-in, with skin)
2 TBS.olive oil
1/2 cupflour (for dredging)
Salt and pepper
Crushed tomatoes (28 oz. can)
1red bell pepper, diced
1medium onion, diced
2 clovesgarlic, minced
1 tsp.dried oregano
2bay leaves
1/2 cupwhite wine
1/2 cupchicken broth

Saved

Steps

1

Rinse chicken and pat dry. Salt and pepper both sides of the chicken and dredge each piece of chicken through flour.
2

Heat olive oil in a large sauté pan on Medium-high heat. Brown the chicken, about 4-5 minutes on each side. Remove chicken to plate and set aside.
3

Add the peppers, onions and garlic to the sauté pan and stir until it all softens, about 3-4 minutes.
4

Add wine to the pan and stir and simmer for about 3 minutes.
5

Add crushed tomatoes, broth, oregano and bay leaves and mix well. Add chicken back into the pan, lower heat to low-medium and allow to simmer until chicken is fully cooked, apx. 45 minutes, or until internal temperature is 165.
6

Serve over your favorite pasta. Don’t forget to remove the bay leaves. Garlic bread also goes well with this dish.
7

Buon appetito! 🇮🇹