Chicken Cacciatore II

The Italian favorite recipe for chicken and mushrooms in tomato sauce is enriched with white wine, capers, and fresh herbs.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 587 Calories

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons olive oil
• ¾ cup white wine
• salt and ground black pepper to taste
• 2 teaspoons chopped fresh oregano
• 1 yellow onion, chopped
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 ½ cups chicken stock
• 1 large green bell pepper, seeded and chopped
• 2 (3 pound) whole chickens, each cut into 8 pieces
• 1 pound white button mushrooms, quartered
• 1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
• 3 tablespoons capers, drained and rinsed
• 2 tablespoons coarsely chopped fresh basil

Recipe Instructions

Step 1

Season the chicken pieces with salt and black pepper.

Step 2

Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.

Step 3

Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.

Step 4

Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.

Step 5

Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.

Step 6

Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.

Step 7

Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.

Step 8

Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.

Step 9

Stir in capers and sprinkle with basil to serve.