Chicken Cacciatore
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients * 4 skinless chicken breasts * * 2 teaspoons salt, plus more to taste * 1 teaspoon freshly 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 * 1 1/2 teaspoons dried oregano leaves * 1/4 cup coarsely chopped fresh basil leaves
Directions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute 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 saute over medium heat until the onion is tender, about 5 minutes. 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 minutes for the breast pieces, and 20 minutes for the thighs.
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.
Serving Size: Serves about 4
Number of Servings: 4
Recipe submitted by SparkPeople user JBERNARDO81.
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute 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 saute over medium heat until the onion is tender, about 5 minutes. 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 minutes for the breast pieces, and 20 minutes for the thighs.
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.
Serving Size: Serves about 4
Number of Servings: 4
Recipe submitted by SparkPeople user JBERNARDO81.
Nutritional Info Amount Per Serving
- Calories: 256.3
- Total Fat: 11.5 g
- Cholesterol: 42.1 mg
- Sodium: 1,712.7 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.3 g
- Protein: 19.2 g
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