Chicken Cacciatore Ii

15 ingredients
9 steps

Ingredients

  • 2 (3 pound) whole chickens, each cut into 8 pieces
  • salt and ground black pepper to taste
  • 1 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 large green bell pepper, seeded and chopped
  • 6 cloves garlic, minced
  • 1 pound white button mushrooms, quartered
  • 2 teaspoons chopped fresh oregano
  • 1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
  • 2 tablespoons tomato paste
  • 3/4 cup white wine
  • 1 1/2 cups chicken stock
  • 3 tablespoons capers, drained and rinsed
  • 2 tablespoons coarsely chopped fresh basil

Directions

  1. 1
    Season the chicken pieces with salt and black pepper.
  2. 2
    Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
  3. 3
    Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
  4. 4
    Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
  5. 5
    Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
  6. 6
    Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
  7. 7
    Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
  8. 8
    Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
  9. 9
    Stir in capers and sprinkle with basil to serve.

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