Chicken Cacciatore
- 4 Chicken thighs, bone in, skin on
- 2 Chicken breasts, bone in, skin on
- 2 tsps Kosher salt
- 1 tsp Freshly ground pepper
- 1/2 cup All-purpose flour
- 1 Large red bell pepper, 1/2 inch dice
- 1 Large yellow onion, 1/2 inch dice
- 4 Cloves garlic, finely chopped
- 1 tsp Chili pepper flakes
- 1/2 tsp Ground fennel seed
- 3/4 cup Dry white wine (I use Fritz Chardonnay(
- 1 28 ounce can diced tomatoes with juice
- 3/4 cup Chicken broth, preferably homemade
- 3 tbsps Capers, drained
- 1 1/2 Dried oregano leaves
- 1/4 cup Chopped fresh basil
Sprinkle the chicken evenly with salt and pepper. Dredge the chicken in the flour to coat lightly.
In a large sauté pan, heat the oil over medium-high heat. Add the chicken pieces (I usually sauté 3-4 at a time to avoid over crowding the pan) sauté until brown, about 5 minutes per side. Transfer the chicken to a platter, set aside. Add th bell pepper, onion, garlic, chili flakes and fennel seeds to the same pan and saute until the onion is tender, about 5-7 minutes. Season with salt. Add the wine and let simmer for a few minutes. Add the tomatoes with juices, broth, capers and oregano. Return the chicken pieces to the pan. Carefully turn them to evenly coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is cooked through. This could take 20-30 minutes.
Remove the chicken to a platter. Bring the sauce to a boil to thicken, about 3 minutes. Spoon the sauce over the chicken. Sprinkle with basil and serve. I prefer this served over hot, creamy polenta and a bottle of Fritz Estate Zinfandel! XOXO