Recipe: Chicken Cacciotore
I admit, I have been MIA but it's mostly been on purpose. I needed to focus on me time and spend more time with friends and family. I think it's a great change because I've actually felt very happy and emotionally healthy. I just got back from a week long trip to Dallas & Washington DC for work, had good times and bad times but overall it has been great. Tonight I have cousins coming to my parent's house and I volunteered to cook the Chicken Cacciotore.
Now, some years ago I got the recipe from Giada's show, Everyday Italian. This recipe is hands down one of my favorite to make of hers. This is the recipe I followed: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe/index.html
I did add some green onions and red pepper flakes to make it a bit spicy. Mom is making Fettuccine Alfredo with Portobelo Mushrooms so I think it'll match up nicely. Here is the pic I took of the meal, I just finished it and we just have to wait for the wine to cool and for our guest to arrive.
Ingredients
* 4 chicken thighs
* 2 chicken breasts with skin and backbone, halved crosswise
* 2 teaspoons salt, plus more to taste
* 1 teaspoon freshly ground black pepper, plus more to taste
* 1/2 cup all purpose flour, for dredging
* 3 tablespoons olive oil
* 1 large red bell pepper, chopped
* 1 onion, chopped
* 3 garlic cloves, finely chopped
* 3/4 cup dry white wine
* 1 ( 28-ounce) can diced tomatoes with juice
* 3/4 cup reduced-sodium chicken broth
* 3 tablespoons drained capers
* 1 1/2 teaspoons dried oregano leaves
* 1/4 cup coarsely chopped fresh basil leaves
Directions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
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. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. 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 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, 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.
Every time I make this people love it so thank you, Giada!
Now, some years ago I got the recipe from Giada's show, Everyday Italian. This recipe is hands down one of my favorite to make of hers. This is the recipe I followed: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe/index.html
I did add some green onions and red pepper flakes to make it a bit spicy. Mom is making Fettuccine Alfredo with Portobelo Mushrooms so I think it'll match up nicely. Here is the pic I took of the meal, I just finished it and we just have to wait for the wine to cool and for our guest to arrive.
Ingredients
* 4 chicken thighs
* 2 chicken breasts with skin and backbone, halved crosswise
* 2 teaspoons salt, plus more to taste
* 1 teaspoon freshly ground black pepper, plus more to taste
* 1/2 cup all purpose flour, for dredging
* 3 tablespoons olive oil
* 1 large red bell pepper, chopped
* 1 onion, chopped
* 3 garlic cloves, finely chopped
* 3/4 cup dry white wine
* 1 ( 28-ounce) can diced tomatoes with juice
* 3/4 cup reduced-sodium chicken broth
* 3 tablespoons drained capers
* 1 1/2 teaspoons dried oregano leaves
* 1/4 cup coarsely chopped fresh basil leaves
Directions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
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. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. 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 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, 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.
Every time I make this people love it so thank you, Giada!