- Cooking Time: 45
- Servings: 4
- Preparation Time: 15
- 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!
NotesCaccitore 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.
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