Tried this recipe recently and it was AMAZING!!! I actually thought it tasted better left over - much more flavorful! It's total comfort food!
Enjoy!
Kirsten
CHICKEN CACCIATORE
4 tablespoons olive oil
1 pound chicken legs (bone-in, skin-on)
1/2 pound chicken thighs (boneless)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 onion, minced
1/2 red bell pepper, finely diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon capers, drained
1 14.5 ounce can diced tomatoes
1 cup chicken broth
1 tablespoon fresh basil leaves, rough chopped
1) In a large skillet with high edges, heat 2 tablespoons of the olive oil over medium-high heat, swirling to coat the bottom of the pan.
2) Season the chicken with the salt and pepper and place in the pan. Sear the chicken until golden brown, about 3 minutes on each side. Remove the chicken from the pan and set aside.
3) With the same pan still on medium-high heat, add the remaining 2 tablespoons of olive oil, onions and peppers and sauté for 2 to 3 minutes, until the onion becomes translucent.
4) Add the mushrooms and continue to cook, stirring for 2 minutes.
5) Add the garlic and stir until aromatic, about 1 minute. Add the capers and diced tomatoes.
6) Return the chicken to the pan and cover everything with the chicken broth. Reduce the heat to medium and bring everything to a simmer. Turn the heat down to low and continue to simmer (not boil) until the chicken reaches an internal temperature of 160F, about 30 minutes.
7) Garnish with the chopped basil and serve.
NOTES:
~You could definitely serve this over rice and it would soak up all of the sauce and be delicious!
~It looks nice putting the whole chicken pieces in the dish for serving, but it's a little hard to eat. I recommend taking the meat off the bones and serving it in the sauce that way.
~I used all chicken legs, because that's what I had on hand. Any chicken would be fine, but do use some with skin and bone, that really adds lots of flavor to the dish!
