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One Dish Chicken Cacciatore, Thm E
A quick Italian classic made with just one dish.
Prep Time: 00:15
Cook Time: 00:60
2 lbs boneless skinless chicken, breasts only or 1lb breasts and 1lb thighs
1 1/2 tbsp unsalted butter, or coconut oil
1 large red onion, diced
1 red bell pepper, sliced
4 cloves garlic, minced
1 c dry white wine
1 28oz can diced tomatoes seasoned with garlic, oregano, and basil with juice
1 c chicken stock
1 1/2 tsp dried oregano
2 tbsp capers, drained
handful fresh parsley
torn basil leaves for serving
salt and pepper
1Season the chicken with salt and pepper on both sides. Heat a dutch oven over medium-high heat with the butter.
2In two batches, brown the chicken pieces on both sides. (You're not looking to cook them completely.) Remove the chicken to a plate.
3Turn down the heat to medium-low, and add the onion, garlic, and bell pepper. Season with salt and pepper, and sauté for 5-6 minutes until onions start to become translucent.
4Add the dried oregano, then de-glaze the pan with the wine (using your spoon to pick up the bits off the bottom of the pan). Reduce the wine for about 5 minutes.
5Add the tomatoes with juice, chicken stock, and the browned chicken pieces (with any juice from the plate). Cover and simmer on medium heat for about 30 minutes.
6After simmering 30 minutes covered, take the lid off and simmer about another 30 minutes or until the liquid reduces by about 1/3.
7Turn off the heat. Add the drained capers, fresh parsley, and a sprinkle of salt and pepper.
8Serve with your choice of rice, pasta, quinoa, or bread, and sprinkle with torn fresh basil.
Credit: Erin Murray, My Fling with Food
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