Traditional Chicken Cacciatore is a hearty Italian classic that's perfect for those cozy family dinners. This dish combines tender chicken with vibrant vegetables and a rich tomato sauce, simmered to perfection. It's a wonderful way to bring a taste of Italy to your dining table.
The main star here is, of course, the chicken. A whole chicken cut into pieces not only makes for a beautiful presentation but also ensures every piece is flavorful. The salt and pepper season the chicken before it's dusted with flour to help create a lovely crust when browned. We use olive oil for its robust flavor, perfect for sautéing the aromatic onions and garlic. The green bell pepper and red bell pepper add sweetness and color, while mushrooms bring in an earthy depth. Dry white wine helps deglaze the pan and add a subtle acidity, while crushed tomatoes and chicken broth form the base of our rich sauce. For herbs, oregano and basil lend that unmistakable Italian aroma, with a touch of briny capers for complexity. Finally, fresh parsley is sprinkled to brighten everything up.
This dish pairs beautifully with a side of pasta or polenta to soak up the delicious sauce. A simple green salad with a tangy vinaigrette complements the rich flavors of the cacciatore perfectly. Crusty bread on the side is always a good idea to mop up every last bit of that savory sauce.
Start by seasoning your chicken pieces with salt and pepper, then give them a light dusting of flour. This will help in giving them a nice golden crust when you brown them. Heat up your olive oil in a large skillet over medium-high heat. Once it’s hot, add the chicken pieces. Let them brown on all sides, this should take about 5 minutes per side. Once they're golden, remove them from the skillet and set them aside.
In the same skillet, toss in the chopped onions and minced garlic. Sauté them until the onions turn translucent; this should only take a few minutes. Now, add in your sliced bell peppers and mushrooms. Cook them until they start to soften. It’s all about building layers of flavor here.
Pour in your dry white wine, and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. This is where the magic happens. The wine will reduce slightly, intensifying the flavors. Stir in the crushed tomatoes, chicken broth, oregano, and basil. Give it a good mix to make sure everything is well combined.
Return the chicken pieces to the skillet, nestling them into the sauce. Make sure to pour in any juices that have collected from the chicken too. Lower the heat to a gentle simmer, cover the skillet, and let it cook for 45 minutes to an hour. You want the chicken to be tender and cooked through.
Just before serving, stir in the capers and fresh parsley. Let it cook for another 5 minutes, then it's ready to go. Serve it hot, with a sprinkle of extra parsley if you like.
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