Fresh cooking, doesn’t that just sound great? This is one of those flavorful fresh dinners. Chicken Cacciatore is a common dinner at the time of year when there are good fresh local tomatoes at the markets around me.
This year I grew my own, I put some in my flower bed and have containers of herbs on my deck. If you can get your hands on some, you should make this. If you can’t, then do the next best thing and use good quality canned tomatoes…But either way, definitely make this. You won’t be sorry, I promise!
Herbs and tomatoes just naturally go together. Add some chicken and cook some pasta or rice and you have a pretty healthy dinner. I use boneless, skinless chicken thighs but you can use any part of the chicken you desire and it can be with the skin on, if you prefer. I eat enough sugary, buttery, sweet foods that I do try to balance things out by cutting the fat when I can. Less guilt this way. If you don’t want to use the red wine, just use chicken broth, in it’s place. I made it that way for years, then I got on a wine kick because I love the extra flavor it gives to many dishes.
I really hope you try this recipe and enjoy it, as much as everyone I’ve served it to has.
I might add, you can adjust the basil and oregano, increase the amount of those two things to your taste.
8 skinless chicken thighs
2 Tbsp olive oil
1 1/2 Cups flour
2 tsp salt
1/2 tsp pepper
2 medium onions, chopped
1 large red or green pepper, cut into strips
4 garlic cloves, minced
1 tsp dried oregano
1/4 Cup fresh basil, chopped
1 Cup red wine
4 Cups diced tomatoes (I used fresh)
Salt and Pepper for seasoning
Fresh basil and parmesan cheese for garnish
Heat the olive oil in a large skillet to medium high. Place the flour and salt and pepper in a plastic bag a give it a shake.
Add 3-4 thighs at a time and coat with flour, add them all to the skillet and brown them. Remove from the skillet to a plate. They will not be cooked through at this point, just browned. Keep warm.
When skillet is empty from browning the chicken, lower the heat and saute the onion, pepper and garlic for about three minutes. Place the browned chicken thighs back into the pan. Add the oregano, basil, red wine and tomatoes.
Cover and simmer for about 30-45 minutes, until chicken is cooked through.
Adjust seasonings. Continue to simmer without the cover if you need the sauce to thicken, that depends on the tomatoes.
I like to serve this over pasta and garnish with parmesan cheese and basil leaves.
Pinterest Ready Photos ~ the perfect size for boards!