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Chicken Cacciatore II
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Italian chicken and mushroom dish in flavorful tomato sauce with white wine, capers, and herbs.
Ingredients:
  • 2 (3 pound) whole chickens, each cut into 8 pieces
  • salt and ground black pepper to taste
  • 1 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 large green bell pepper, seeded and chopped
  • 6 cloves garlic, minced
  • 1 pound white button mushrooms, quartered
  • 2 teaspoons chopped fresh oregano
  • 1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
  • 2 tablespoons tomato paste
  • 0.75 cup white wine
  • 1.5 cups chicken stock
  • 3 tablespoons capers, drained and rinsed
  • 2 tablespoons coarsely chopped fresh basil
Instructions:
  • Coat the chicken pieces generously with a sprinkle of salt and freshly ground black pepper.
  • In a shallow bowl, coat each chicken piece with flour, shaking off any extra.
  • In a large Dutch oven, heat the olive oil over medium heat until it is nearly at its smoking point.
  • Pan-fry the chicken pieces until they turn golden brown on each side, which should take about 3 minutes per side. Make sure to work in batches to avoid overcrowding the pan. Once browned, set the chicken aside.
  • Cook the onion, green bell pepper, and garlic in the Dutch oven, stirring occasionally, until tender, for about 5 minutes.
  • Add the mushrooms and cook until they release their juices, for about 5 to 8 minutes.
  • Combine the aromatic oregano, juicy tomatoes, rich tomato paste, flavorful white wine, and savory chicken stock in a pot and bring to a boil.
  • Add the chicken pieces back into the flavorful sauce, cover, and simmer gently on medium-low heat for 30 to 40 minutes until the chicken is cooked through and the juices run clear.
  • Add capers to the mixture and garnish with fresh basil before serving.

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