“Great recipe from a high-end cooking store.” - by krzylittlecara
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 587 cal
- 29%
- Fat
- 29.7 g
- 46%
- Carbs
- 23.8 g
- 8%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"I prepared the recipe as written except I didn't have any wine and I used dried basil and I added black olives. After tasting this, it was somewhat bland so I added extra Italian seasoning and stirred..." See more in a little sour cream before serving (per another cacciatore recipe). All in all it turned out tasty with a few modification so this is a great base recipe I will probably make again. One other note, I cut the chicken into bite-sized pieces before re-adding them to the pot to reduce cooking time and this whole recipe ended up taking about half an hour to prepare!"
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