Chicken Cacciatore

Since I almost never make the same thing twice, there is a constant challenge to find something new, interesting and delicious to make.

Sometimes the idea of coming up with something new out of the blue is daunting.

Normally, I spend a couple of hours during the week coming up with the week’s recipes.

But sometimes there are just not enough hours in the day. Remember ya’ll, I do this in my spare time.

When time is tough, I need something quick.

And that is when I resort to the classics.

You know what I mean. Those dishes that are timeless and always delicious. Those dishes that you know about, but don’t necessarily have a great recipe for.

Lucky for you, I’ll test them out for you until we find a good one. Like this soon to be go to.

You will need…

4 large chicken breasts, pounded thin

1 cup flour (for dredging)

2 tablespoons olive oil

1 red bell pepper, diced

1 large onion, diced

3 cloves garlic, minced

¾ cup dry white wine

¾ cup chicken stock

28 ounce can diced tomatoes in juice

3 tablespoons capers, drained and chopped

1 tablespoon dried oregano

 ¼ cup fresh basil, chopped

Salt and pepper to taste

Start by heating the oil in a large pan over medium high heat.

While the oil is heating, add about 1 teaspoon salt and ½ teaspoon pepper to the flour and dredge the chicken in the flour mixture.

When the oil is hot, add the chicken to the pan and cook until browned on both sides. About 4 minutes a side.

Remove the chicken from the pan and set aside.

Add the bell pepper, onions and garlic to the same pan and sauté until the onions are tender. About 5 minutes.

Season lightly with salt and pepper.

Pour in the wine and let it reduce by about half. About 3 minutes.

When the wine has reduced, add in the diced tomato, chicken stock, oregano, capers and lightly season with salt and pepper.

Bring the sauce to a simmer and add the chicken back to the pan.

Simmer the sauce over a medium heat for 25 to 30 minutes.

Serve the chicken over rice, quinoa or pasta with a hearty serving of the sauce.

Top with fresh basil and serve hot.

Love and Beer Floats

Angela  

Chicken Cacciatore

4 large chicken breasts, pounded thin

1 cup flour (for dredging)

2 tablespoons olive oil

1 red bell pepper, diced

1 large onion, diced

3 cloves garlic, minced

¾ cup dry white wine

¾ cup chicken stock

28 ounce can diced tomatoes in juice

3 tablespoons capers, drained and chopped

1 tablespoon dried oregano

 ¼ cup fresh basil, chopped

Salt and pepper to taste

Start by heating the oil in a large pan over medium high heat.

While the oil is heating, add about 1 teaspoon salt and ½ teaspoon pepper to the flour and dredge the chicken in the flour mixture.

When the oil is hot, add the chicken to the pan and cook until browned on both sides. About 4 minutes a side.

Remove the chicken from the pan and set aside.

Add the bell pepper, onions and garlic to the same pan and sauté until the onions are tender. About 5 minutes.

Season lightly with salt and pepper.

Pour in the wine and let it reduce by about half. About 3 minutes.

When the wine has reduced, add in the diced tomato, chicken stock, oregano, capers and lightly season with salt and pepper.

Bring the sauce to a simmer and add the chicken back to the pan.

Simmer the sauce over a medium heat for 25 to 30 minutes.

Serve the chicken over rice, quinoa or pasta with a hearty serving of the sauce.

Top with fresh basil and serve hot.