Prep: 12 minutes; Cook: 54 minutes
This dish is the ultimate Italian comfort food. Serve it over pasta or polenta--both are good sauce catchers.
Oxmoor House JUNE 2006
1. Sprinkle chicken with salt and black pepper; coat both sides of chicken with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan.
2. Add onion, bell pepper, and garlic to pan; sauté over medium-high heat 5 minutes. Add chicken and wine to pan. Bring to a boil; reduce heat. Simmer 7 minutes or until wine almost evaporates, turning chicken and stirring occasionally.
3. Add tomatoes and remaining ingredients; bring to a boil. Cover; reduce heat. Simmer 20 minutes or until chicken is done. Place chicken on a platter; keep warm. Bring tomato mixture to a boil; boil 7 minutes or until sauce reduces moderately. Spoon sauce over chicken.
Note: If buying only one cut of chicken, use 5 bone-in chicken breast halves, skinned, or 10 skinned chicken thighs.
Cacciatore (kah-chuh-TOR-ee) refers to a dish that's prepared in the "hunter's style." Differing legends revolve around this dish--some say the dish was cooked for the hunter as a send-off before a hunt; others believe the dish was created with the hunting bounty.
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