Chicken Cacciatore
- 3 tablespoons olive oil
- 2 bone-in chicken breasts, cut in half
- 4 chicken breasts legs
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 1 large red bell pepper, roughly chopped
- 1 onion, roughly chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 3/4 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1-1/2 teaspoons dried oregano leaves
- Handful of fresh basil leaves, roughly chopped
Preheat the oven to 350 degrees. In a large Dutch oven, heat olive oil over medium-high heat on the stovetop. Season the chicken pieces with the salt and pepper. Add the chicken pieces to the pot (you may have to do this in two batches so you don’t over-crowd the pot) and sauté on all sides until brown, about five minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, and garlic to the same pot; season with additional salt and pepper; and sauté until the onion is tender, about five minutes.
Add the tomato paste, stirring for about 30 seconds then the flour, stirring another 30 seconds or so. Add the wine and use it to deglaze the pan, using a wooden spoon to scrap up any bits on the bottom. Add crushed tomatoes, capers, and oregano then return the chicken pieces to the pot, along with any accumulated juices. Bring the sauce to a simmer. Place lid on pot and move to the oven for about 30 minute. When ready to serve, stir in the chopped basil. This can be served over pasta, or my favorite, some savory grits with Parmesan cheese. This will serve about four with each guest getting a leg and a breast half.