Wednesday, March 6, 2013
Sometimes you just have to mess with the classics. I'm sure a true blooded Italian would scoff at me calling this Chicken Cacciatore, but it was the elements of it if no the exactly ingredients and rules. Not the quickest dinner...(especially when you are drinking wine and bullshitting with your roommate) but it is tasty and not difficult at all.
Lrg. Pan with Lid
Wooden Spoon or Spatula
Liquid Measuring Cup
Fingers....for measuring herbs of course.
6-8 Boneless-Skinless Chicken Thighs (breasts are fin, I just happen to be a fan of dark meat myself)
Salt and Pepper
Flour for dredging Chicken
1 Bell Pepper, chopped (I like yellow or orange for the contrast to the tomatoes)
1 Onion, finely chopped (anything but red is fine, I prefer yellow)
3 Cloves garlic, fine (but roughly) chopped
3/4C Dry white wine*
2 (14.5oz) Cans Chopped tomatoes WITH liquid
1/2C Chicken broth, low-sodium so you can control the salt content
Couple pinches dried Oregano
2T Chopped fresh Basil
Heat a couple tablespoons of Olive Oil in large pan over medium heat, while pan is coming to temperature season your chicken with salt and pepper. Dredge seasoned chicken in flour to evenly coat, add chicken to pan being careful not to crowd (cook in two batches if need be) and cook till brown, about 5 minutes on each side. Set cooked chicken aside on a plate.
Add onions, peppers and garlic to the pan (add a bit more oil if need be) and cook until onion is just soft, add a couple pinches of salt.
Add wine and cook until reduced by about half, roughly 8-10 minutes. When wine is reduced down add in tomatoes (with it's liquids) chicken broth and Oregano. Stir together, add chicken back into pan and cover. Simmer for 30 minutes.
Serve with a bit of fresh chopped Basil on top.
*If you aren't much of a white wine drinker, don't go buy and entire bottle for this recipe. Get one of the little Bota Boxes or any other wine that comes in those little tetra packs. Those wine's are great for cooking and you won't waste you money or the wine!