4 chicken thighs; with skin
4 Chicken drumsticks; with skin
1 cup All purpose flour
1 tablespoon Salt
1 teaspoon Black pepper
2 tablespoons Olive oil
1 medium onion; diced
4 cloves Garlic; minced
1 Red bell pepper; chopped
1/2 cup Fresh mushrooms; sliced
2 tablespoons Capers; drained
1 can diced tomatoes; 28 ounce
1 cup Dry white wine
1 cup Low sodium chicken broth
2 teaspoon Dried oregano
3 tablespoons Fresh basil; chopped
1 pinch salt; to taste
1 pinch Black pepper; to taste
1. Pat dry the chicken pieces with a paper towel, in a shallow dish or pie plate, combine flour, salt and pepper, mix well.
2. Heat a large skillet over medium-high heat, add olive oil, when hot, dredge each piece of chicken in the flour mix, then add chicken pieces skin side down, brown for 5 minutes, turn and brown for another 5 minutes. If you can't fit all in the pan, brown in batches.
3. Once the chicken is browned, remove from the skillet to a plate and set aside. Reduce heat to medium, add bell pepper, onion, garlic, saute for 4-5 minutes until soft.
4. Add wine, reduce by half about 3-4 minutes.
5. Add chicken stock, cook for 2-3 minutes, then add the tomatoes and bring to a simmer.
6. Add the capers, oregano, mix well, taste, add salt and pepper to taste, then return the chicken and coat completely. Reduce heat to medium-low, and simmer for 30 to 35 minutes stirring occasionally.
7. Remove the chicken from the skillet to a serving platter, and increase the heat to medium-high bringing the sauce to a boil, cook stirring for 2-3 minutes until sauce slightly thickens, remove from heat and pour sauce over chicken.
8. Top with fresh chopped basil, serve with rice, noodles, or any side dish you like. Enjoy!
Pairs Well With
Caccitore means “hunter” in Italian. It is a dish prepared "hunter style" popularly made with braised chicken or rabbit. I have tried many different recipes and approaches to this dish. I have settled on my favorite preparation which is a combination of recipes that I have tried over time. Traditionally made with chicken breasts and legs on the bone, I like to make this meal with legs and thighs. If you use chicken breasts, make sure to simmer 10-15 minutes longer.