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Easy Chicken Cacciatore
Victoria Haneveer

Chicken Cacciatore

Chicken cacciatore is a classic Italian dish combining chicken with tomatoes, herbs, wine and more. Although this dish is very easy to prepare, it does offer the wow factor making it ideal for a dinner party.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Entree
Cuisine: Italian
Ingredients Method

Ingredients
 

  • 4 chicken thighs
  • 2 chicken breasts with skin and bone, halved crosswise
  • 3/4 (180ml) cup dry white wine
  • 28 ounce (800g) can diced tomatoes in juice
  • 3/4 cup (180ml) reduced-sodium chicken broth
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup (65g) all-purpose flour, for dredging
  • 3 tablespoons drained capers
  • 1/4 cup (small handful) coarsely chopped fresh basil leaves
  • 3 tablespoons olive oil
  • 1 chopped red bell pepper
  • 1 1/2 teaspoons dried oregano leaves
  • 1 chopped onion,
  • 3 minced garlic cloves

Method
 

  1. Sprinkle a teaspoon of salt and pepper over the chicken pieces then dredge the chicken in the flour to lightly coat.
  2. Heat the oil in a heavy pan then add the chicken and saute for 5 minutes a side or until golden brown. Do this in 2 batches if need be.
  3. Transfer the chicken to a plate and put the bell pepper, garlic and onion in the pan and cook for 5 minutes or until the onion is tender.
  4. Season with salt and pepper to taste, then pour in the wine and simmer for 3 minutes or until reduced by half.
  5. Add the tomatoes plus their juice, the oregano, capers and broth, then put the chicken back in the pan and turn in the sauce to coat well.
  6. Bring the sauce to a simmer and simmer for half an hour or until the chicken is just cooked.
  7. Transfer the chicken to a platter with tongs. If needed, boil the sauce for a few minutes until it thickens a bit then spoon off any excess fat from it and spoon over the chicken. Serve sprinkled with the basil.