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Chicken Cacciatore II

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Chicken Cacciatore II




    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
  • ¾ cup white wine
  • 1 ½ cups chicken stock
  • 3 tablespoons capers
  • drained and rinsed
  • 2 tablespoons coarsely chopped fresh basil
  • Methods :

  • Season the chicken pieces with salt and black pepper.
  • Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
  • Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
  • 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.
  • Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
  • Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
  • Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
  • 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.
  • Stir in capers and sprinkle with basil to serve.
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