Now that Christmas is but a memory for another year, our minds turn to the perfect way to celebrate the new year. Black-eyed peas may be traditional, but not everyone likes them. You’d have better luck if you fixed something that everyone loved.
Chicken cacciatore is a traditional Italian dish consisting of chicken braised in a tomato sauce,
accented with wine, oregano, garlic and served over pasta. The word cacciatore literally means hunter in Italian. The same dish can also be made with rabbit or even salami.
The dish also commonly calls for mushrooms, but they have been omitted from this recipe. Feel free to sauté some with the rest of the veggies, if desired.
Capers may be the one unfamiliar ingredient in this dish. Native to the Mediterranean and some parts of Asia, they are the unripened flower bud of a prickly plant. Similar in size and appearance to green peas, they taste like a lemony olive. Capers give a delicious briny flavor to this sauce. They are also commonly found in chicken piccata, another classic Italian chicken dish that boasts a tart lemon sauce.
Reasor’s carries capers. They can be found near the olives.
Even with the unseasonal temperatures that Broken Arrow has seen so far this winter, a hearty dish is always a fitting way to celebrate. When the weather does eventually get cold, this dish will be the perfect comfort food to enjoy around a roaring fire.
Serve this delectable chicken dish over pasta or rice. Alternatively, serve this with a big loaf of crusty bread.
Jill’s Chicken Cacciatore
- 8 bone-in, skin-on chicken thighs
- Salt and pepper
- 1 cup flour
- Pinch of cayenne pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/2 each a red, green and yellow bellow pepper, chopped
- 4 cloves garlic, minced
- 1 1/4 cups dried white wine
- 2 (28 oz.) cans whole tomatoes, crushed with hands, a fork or a potato masher
- 1 (15 oz.) can tomato sauce
- 1 1/2 cups chicken broth
- 2 teaspoons dried oregano
- 1 bay leaf
- 2 tablespoons capers, drained
- Cooked pasta, rice or crusty bread
Sprinkle chicken on both sides with salt and pepper.
In a shallow bowl or plate combine the flour, 1 teaspoon of salt, a few grinds of fresh black pepper, cayenne and thyme. Dredge the chicken in the seasoned flour.
Heat the oil in a large Dutch oven over medium high heat. Once the oil is hot, add the butter. Add half of the chicken, skin side down and brown for 2-3 minutes. Turn chicken and brown on other side for 2-3 more minutes. Remove chicken to a plate. Repeat with the remaining chicken. Reserve drippings in Dutch oven.
Return the Dutch oven to medium heat. Add the onions and cook until translucent, about 3-5 minutes. Add the chopped bell peppers and cook for another minute or two until softened. Add the garlic and cook for another minute or until fragrant.
Add the white wine, stirring the bottom of the pot to get all of those yummy browned bits. Cook over medium for about 2 minutes or until reduced by half.
Add the tomatoes, tomato sauce, broth, oregano and capers. Bring to a boil. Add chicken and any accumulated juices. Cover, reduce heat and simmer for 30 minutes, stirring occasionally.
When done, remove the chicken to a plate temporarily and reduce the sauce over medium heat for 5-10 minutes or until thickened. Return chicken to sauce. Serve over pasta, rice or just serve with some crusty bread, if desired.
Makes 4 servings