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Giada’s Chicken Cacciatore

Giada's Chicken Cacciatore
Prep Time
15 min
Cook Time
40 min
Yields
4 servings

Giada presents her take on this iconic Italian “hunter’s dinner.”

You might also like these Fantastic Roast Chicken Recipes.

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ingredients

4
chicken thighs
2
chicken breasts with skin and backbone, halved crosswise
2
tsp salt, plus more to taste
1
tsp black pepper, freshly ground, plus more to taste
½
cup all purpose flour, for dredging
3
Tbsp olive oil
1
large red bell pepper, chopped
1
onion, chopped
3
cloves garlic, finely chopped
¾
cup dry white wine
1
(28-oz) diced tomatoes with juice
¾
cup reduced-sodium chicken broth
3
Tbsp capers, drained
1 ½
tsp dried oregano leaves
¼
cup fresh basil leaves, coarsely chopped
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directions

Step 1

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

Step 2

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.

Step 3

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.

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