Friday, July 17, 2020

UPDATED CHICKEN CACCIATORE

This recipe is one that is so versatile that it can feel like you are eating separate dishes on the same night.  Hubby doesn’t do cooked mushrooms.  I don’t do capers or olives. So, I make the red part of the sauce and then split it in half and prepare each half with the items we like individually. 😀
UPDATED CHICKEN CACCIATORE
6 BONELESS, SKINLESS chicken chicken steaks
FRESH ground sea salt and black pepper
1/3 cup WONDRA all-purpose flour
1 tablespoon avocado oil
1 tablespoon butter
1 small onion, finely chopped
1/2 pound sliced cremini mushrooms (optional)
4 cloves garlic, minced
1 red bell pepper, THINLY sliced
1/2 cup dry white wine
1 teaspoon FRESH and FINELY chopped oregano
1 teaspoon FRESH and FINELY chopped rosemary or thyme
One 28-ounce CRUSHED whole tomatoes
1/3 cup chopped black olives
2 tablespoons drained capers, chopped
1/4 cup torn FRESH basil leaves
  • Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
  • Heat the oil and butter in a large, wide pot over medium-high heat until shimmering.
  • Add the chicken and cook, turning once, until golden brown on both sides, about 2-3 minutes per side. Remove the chicken to a plate.
  • Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes.
  • Add the garlic and peppers, stirring, until the peppers are just starting to soften, about 1 minute.
  • Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half.
  • Add the oregano and rosemary or thyme.
  • Add the tomatoes and their juice and bring to a simmer.
  • Add the olives and capers.
  • Return the chicken to the pot, nestling in the sauce.
  • Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 5-10 minutes.
  • Sprinkle with the basil.
  • Serve immediately.

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