Chicken Cacciatore

A point to note with all my chicken dishes, there is a lot of commonality. Many of the recipes are prepared the same with the difference being the glaze. I strongly prefer the use of Chicken Thigh which has such a wonderful earth flavor and adopts the accent flavors wonderfully.

Ingredients (4 servings - 2 thighs each)
6 chicken thighs, trimmed of most fat 
1/4 cup Flour
1/2 teaspoon Salt and pepper
1 tablespoon butter  

1 tablespoon olive oil                                                           
4 garlic cloves, minced          

1 red bell pepper, diced
1 yellow onion, diced 
1/2 cup white wine (such as Pinot Grigio)

1 can diced tomatoes 

1 cup Chicken broth       

2 tablespoon chopped fresh basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
2 tablespoon capers                

1 bay leaf
2 Chopped, cored Rosa Tomato

                                         

Directions

1. Dredge chicken thighs in seasoned flour and cook 5 minutes per side, to lightly brown and remove
2. Add garlic and sauté until fragrant (30 sec), add pepper &onion, sauté until soft about 4 min
3. Add white wine and simmer, about 4 more minutes.
5. Add chicken broth, tomatoes, dried herbs (oregano, rosemary, bay leaf) and bring to a simmer.
6. Add capers and return chicken, reduce the heat to medium, and cook chicken until done, about 10 min
7. Remove bay leaf. Garnish with fresh basil and chopped tomato. Serve with arugula

Substitution & Suggestions

In these element, I do not offer any substitution or suggestion outside of just trying an alternative chicken recipe which I have put forth for flavor alternative and taste. Chicken breasts may be used and please account for this during cooking to assure you have reached a safe internal temperature.