Tonight we could not decide what to make for dinner, so we did the obvious thing . . . asked our barista! She said she was hungry for Chicken Cacciatore. So we walked down to the market for fresh ingredients and I PFC’ized it.
We ended up with bowls of Italian PFC Yumm and enough left over for lunches.
- 1 lb boneless chicken thighs
- 3 tablespoons olive oil
- 1 red bell pepper chopped
- 1 green bell pepper
- 1 onion chopped
- 3 garlic cloves finely chopped
- 3/4 cup dry white wine
- 2 can diced fire-roasted tomatoes with juice 14 oz
- 3/4 cup chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/2 cup coarsely chopped fresh basil leaves
- fresh ground pepper
- Cut the thighs into manageable sized pieces
- Season liberally with salt and pepper
- In a large heavy saute pan, heat the oil to medium-high
- 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 to a plate and set aside, tenting with foil
- Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, 5-10 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, capers and oregano.
- Return the chicken pieces to the pan and turn them to coat in the sauce.
- Bring the sauce to a simmer.
- Continue simmering over medium-low heat until the chicken is cooked through, about 30-40 minutes.
- Add in the fresh basil and serve in pasta bowls. Freshly grated parmigiano reggiano adds an extra flavor and aroma.
Share this Recipe
Leave a Reply