Chicken Cacciatore

Autumn is settling in. It is the time for snuggling on the couch in your sweat pants and hoodie sweatshirt, showing off your poofy slippers and sipping on gourmet (or Swiss Miss) hot chocolate.


I love this recipe. It is so easy and super yummy. Perfect for when you just want to sit on the couch watching the Food Network.


This is a Giada recipe. In my opinion, you can't go wrong with a Giada recipe. Plus, I want to be her neighbor. I know she would invite me over for lunch. We would sip Shiraz, eat canapés and tell stories of studying in Paris. I don't believe I have ever eaten a canapé. I don't believe I have studied in Paris. I do like to sip Shiraz though. 


FYI, canapé comes from the French word for couch. That's right folks. I am bringing it full circle. That is just how I roll.

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Chicken Cacciatore
From Giada De Laurentiis
Ingredients

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

• Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.