Chicken Cacciatore
Paired with 2006 Casa Nuestra
Serves 8
CHEFS NOTE: The perfect side dish for chicken cacciatore is a simple salad. Put some green in a bowl, toss with ALPHA WOLF EXTRA VIRGIN OLIVE OIL, a squeeze of lemon, and salt and pepper. Delicious!
Ingredients
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 tsp salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 Tbsp olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup red wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1-1/2 cups sliced fresh mushrooms
1 1/2 tsp dried oregano leaves
1-1/2 tsp dried basil
A couple good shakes of red pepper flakes
Method
Preheat oven to 350.
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 a deep baking dish 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, and oregano. Pour the sauce over the chicken pieces in the pan and turn them to coat in the sauce. Cover and bake oven for 45 minutes or until chicken is cooked through. Add mushrooms and capers and cook for an additional 15 minutes.
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.
Small Lot Wine Tours is fortunate to have Elizabeth Binder, owner of Delicious Dishes and executive chef of Bar Bambino in San Francisco, as our consulting chef. She can prepare the perfect meals for your next party no matter how big or small. To learn more or to contact Elizabeth email her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
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