Chicken Cacciatore

Ingredients

2 chicken thighs bone-in with skin

1 chicken breast bone-in with skin

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

5 mini red sweet peppers, chopped

2 garlic cloves, finely chopped

1/2 sweet onion, chopped

1 ( 28-ounce) can diced tomatoes with juice

3/4 cup reduced-sodium chicken broth

1 1/2 teaspoons dried oregano leaves

chopped fresh basil leaves for garnish

Directions

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

In a large sauté pan, heat the oil over a medium-high heat. Add the chicken pieces skin side down to the pan and sauté just until brown, about 5 minutes per side.

Transfer the chicken to a plate and set aside.

Add the onion, garlic and peppers to the same pan and sauté over medium heat until tender, about 5 minutes. Season with salt and pepper. Add the chicken broth, tomatoes with their juice and oregano. Return the chicken to the pan. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes. TIP: Use a meat thermometer if you're unsure of the chickens doneness.

If you'd like a thicker sauce, boil a few minutes to thickens slightly. Add some flour to speed up the thickening process if you'd like.
Spoon the sauce over the chicken, sprinkle with the basil and serve.

I paired this dish with a Parmesan risotto and sauteed green beans. This recipe is definitely a keeper.


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