I just learned that cacciatore means hunter in Italian. So this dish, is chicken made in the “hunter-style” with tomatoes, onions and herbs. I served it here with creamy parmesan polenta.
I think that driving to the grocery store in my SUV and picking out a package of raw chicken thighs to bring home could be a form of hunting. Okay, I know it’s a stretch, but none the less I managed to get meat into my kitchen and prepare it for my family, as a hunter would have done. And boy was it tasty!
Start by browning the chicken thighs.
In the same pan, add the vegetable and cook until soft.
Add in the tomatoes, capers and wine.
Reduce and add the chicken back in to finish cooking and for all the flavors to marry.
I deeply implore you to try this with creamy polenta. The flavors just sing together. The creaminess helps to balance the acid of the tomatoes and capers in the chicken. You will call this a new favorite, I just know it.
And when you serve this to your family, make sure that they appreciate the fact that you “hunted” for the meat and prepared for them a delicious home-cooked meal with your bare hands!
Adapted from Giada De Laurentis
8 chicken thighs
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 large green 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
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 peppers, 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.