For the main course, Minoo picked an Italian dish called Chicken Cacciatore for the South Arm Community Kitchen. Cacciatore refers to a meal prepared “hunter-style” with tomatoes, onions, mushrooms, bell peppers, herbs and sometimes with wine. It is popular to be made with chicken or rabbit.
This is a rustic and hearty meal complete with carbohydrate, protein and vegetables. You may served the Chicken Cacciatore with pasta, rice or bread.
- 6 chicken thighs or 3 chicken breasts cut into halves
- 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
- 8 pieces of button mushrooms, slice
- 4 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1 x 28-ounce can diced tomatoes with juice
- 1/2 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
- pasta to be served with this dish (allocate about 4 oz per person)
Source: this recipe is adapted from Giada De Lauentis
|Remove skin and excess fat from the chicken. Wash and pat dry with paper towels.
|Combine 2 teaspoons of salt and 1 teaspoon pepper with 1/2 cup of all-purpose flour and mix well.
Dredge the chicken pieces in the flour to coat lightly.
|In a large heavy saute pan, heat the oil over medium-high. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. You may do this in two batches if the pan is not big enough. Transfer the chicken to a plate and set aside.
|Add onions into the same pan and saute over medium heat until onion is tender, about 5 minutes.
|Add garlic and bell peppers and saute for another two minutes. Season with salt and pepper to taste.
|Add the wine and simmer until reduced by half, about 3 minutes.
|Add the tomatoes with their juice.
|Add the chicken broth. You may adjust the amount of chicken broth depending on the amount of liquid already in the pan.
|Season with capers and oregano.
|We just realized that we left out the mushrooms and we saute the mushroom in a separate pan and added back to the sauce. By right, the mushrooms should go in after the onions.
|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 20 minutes for the thighs, 30 minutes for the breast pieces.
|At the last 10 minutes of the cooking the chicken, cook the pasta according to the package instructions.
Drain the pasta and place on a large platter.
|Using tongs, transfer the chicken to the platter with the pasta. 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, Sprinkle with chop basil and serve.
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Looks delicious! This dish is a great way to use the tomatoes we canned in the summer.