Chicken Cacciatore With Marsala and Capers |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I adapted this fast and easy Bon Appetit recipe to suit my family's likes. Serve this over brown rice for a simple, easy dinner Ingredients:
3 1/2 lbs chicken pieces |
5 tablespoons olive oil, divided |
3/4 lb mushroom, cleaned and halved |
1 zucchini, diced (or green bell pepper) |
1 onion, chopped |
4 garlic, chopped |
1 1/2 teaspoons dried oregano |
1 cup marinara sauce (purchased or homemade) |
2/3 cup chicken broth |
1/2 cup dry marsala wine |
1 1/2 tablespoons capers, rinsed and drained |
Directions:
1. Sprinkle chicken with salt and pepper. Heat 3 T oil in a large skillet over medium high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate.
2. Pour off fat from the skillet. Add remaining oil to the skillet. Add mushrooms, zucchini, onion, garlic and oregano. Saute until onion is tender, about 7 - 10 minutes. In a bowl, mix in marinara sauce, broth, Marsala and capers.
3. Return chicken to skillet, spooning sauce over. Bring sauce to a boil. Reduce heat to medium low, cover and simmer until chicken is tender, about 20 minutes.
4. Using tongs, transfer chicken to a large platter. Boil sauce until slightly thickened, about 5 minutes; spoon off fat.
5. Season sauce to taste with salt and pepper; spoon over chicken.
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