Chicken Cacciatore
Prep time:
Total time:
Serves: 6
Here’s an amazing dish that was provided to us by our friend, Chef Andre of Kathy Ireland Worldwide. If you’re looking for an impressive Celebrity Chef inspired dish that is rich in nutrients, lycopene and is surprisingly easy to make, give it a try!
Ingredients
- GROUND PEPPER
- ½ CUP ALL FLOUR, FOR DREDGING
- 3 TABLESPOONS OLIVE OIL
- 1 LARGE RED BELL PEPPER, CHOPPED
- 1 LARGE GREEN BELL PEPPER, CHOPPED
- 1 SWEET ONION, CHOPPED
- 3 GARLIC CLOVES, CHOPPED
- 1 TABLESPOON SMOKED PAPRIKA
- ¾ CUP RED WINE
- 1 (28OZ) CAN DICED TOMATOES WITH JUICE
- ¾ CUP CHICKEN BROTH
- 2 TABLESPOONS CAPERS
- 1 JAR ARTICHOKES
- 1 ½ TEASPOONS DRIED OREGANO
- BASIL FOR GARNISH.
Instructions
- SEASON CHICKEN PIECES WITH SALT AND PEPPER; THEN DREDGE EACH PIECE IN FLOUR TO COAT LIGHTLY
- IN A LARGE HEAVY SKILLET, HEAT OIL OVER MEDIUM-HIGH FLAME. ADD THE CHICKEN PIECES TO THE PAN AND SAUTÉ JUST UNTIL BROWN, ABOUT 5 MINUTES PER SIDE. IF ALL THE CHICKEN DOES NOT FIT IN THE PAN, SAUTÉ IN 2 BATCHES.
- TRANSFER THE CHICKEN TO A PLATE AND SET ASIDE. ADD CHOPPED BELL PEPPERS, ONION AND GARLIC TO THE SAME PAN AND SAUTÉ OVER MEDIUM-HEAT UNTIL THE ONION AND PEPPERS ARE TENDER, ABOUT 5 MINUTES.
- SEASON WITH SALT AND PEPPER AND PAPRIKA. ADD THE WINE AND SIMMER UNTIL REDUCED BY HALF, ABOUT 3 MINUTES. ADD TOMATOES AND ARTICHOKES, WITH 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-HEAT UNTIL THE CHICKEN IS JUST COOKED THROUGH, ABOUT 30MINUTES.
- USING TONGS, TRANSFER THE CHICKEN TO A PLATTER. IF NECESSARY, BOIL THE SAUCE UNTIL IT THICKENS SLIGHTLY, ABOUT 3 MINUTES FOR THE THIGHS.
- SPOON OFF ANY EXCESS FAT FROM ATOP THE SAUCE, SPOON THE SAUCE OVER THE CHICKEN, THEN SPRINKLE WITH THE BASIL AND SERVE.
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