Chicken cacciatore

Few dishes are as comforting as the Italian classic Chicken Cacciatore and we’ve got a fabulous take on this phenomenal recipe that your whole family is sure to enjoy!

Ingredients:

• 8 chicken thighs
• 4 chicken breasts
• 4 tbsp course salt
• 2 tbsp freshly ground black pepper
• 6 tbsp olive oil
• 1 cup all purpose flour
• 2 onions, finely chopped
• 2 large red bell peppers, chopped
• 6 cloves of garlic, finely chopped
• 1 & 1/2 cups of white wine
• 2 cans of San Marzano tomatoes
• 1 & 1/2 chicken broth
• 6 tbsp capers
• 4 bay leaves
• 3 tsp dried oregano
• 1/2 cup fresh basil, chopped

Directions:

Lightly sprinkle a pinch of salt and pepper on the chicken and dredge the chicken in flour until lightly coated. Using a large, cast iron pan, heat the olive oil over medium/high heat – not too high or it will start to smoke. Place the chicken in the pan and sauté until brown (approximately 5 minutes/side).

Place the chicken on a plate or side dish and set it aside. Add the peppers, onions and garlic to the pan and sauté until nicely browned. Season with salt and pepper to taste.

Combine the tomatoes, chicken broth, capers, and oregano and simmer for 5 minutes. Add the chicken back into the pan and submerge in the glorious sauce with all the amazing aromas to inspire and delight your guests.

Simmer over a medium/low heat for approximately 30 minutes allowing the chicken to cook thoroughly. You can use a meat thermometer placed in the meaty part of the thigh which will read 165º when done.

Place the chicken on a serving platter and bring the sauce to a boil to thicken to desired consistency. Drizzle the sauce over the chicken, sprinkle with basil and serve.