Chicken Cacciatore A'la Giada |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This is a surprisingly easy dish to prepare straight from Giada de Laurentiis. Looks as if it had been cooked all day. I hope you enjoy it as much as we do. Ingredients:
4 chicken thighs |
2 chicken breasts (you may remove the skin) |
2 teaspoons salt, plus more to taste |
1 teaspoon fresh ground black pepper, plus more to taste |
1/2 cup all-purpose flour, for dredging |
3 tablespoons olive oil |
1 large red bell pepper, chopped |
1 onion, chopped |
3 garlic cloves, finely chopped |
3/4 cup dry white wine |
1 (28 ounce) can diced tomatoes with juice |
3/4 cup reduced-sodium chicken broth |
3 tablespoons drained capers (optional) |
1 1/2 teaspoons dried oregano leaves |
1/4 cup coarsely chopped fresh basil leaf |
Directions:
1. Sprinkle the chicken pieces with 1 teaspoons of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
2. In a large, heavy saucepan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes.
3. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minute for the breast pieces, and 20 minutes for the thighs.
4. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
|
|