Chicken Cacciatore

I Came across a couple of saved recipes for chicken cacciatore. Do not remember where they came from but I know they are not mine  as I do not measure anything, I just eyeball it.  Sprinkle some stinky cheese on top and it's very good.
 
 
Chicken Cacciatore
 
1½ pounds boneless, skinless chicken cut in bite size pieces
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
½ cup all purpose flour, for dredging
3 tablespoons olive oil
1bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, finely chopped
½ cup dry white wine
1 (28-ounce) can diced tomatoes with juice
½ cup chicken broth
3 tablespoons drained capers
1 ½ teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
 
In a large pan, heat the oil over a medium-high heat. Add the chicken pieces to the pan and sauté just until brown. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, 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, basil and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Cover and continue simmering over low heat until the chicken is cooked through, about 30 minutes.
 

 

 

 

 

 

Looks great, John! The best cacciatore recipe I have come across was from the "Joy of Cooking" cookbook. Your recipe sounds almost identical. Bravo!

Here's the one I grew up eating:
 
Chicken Cacciatore
Ingredients
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
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
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Directions
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 pepper, 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, then sprinkle with the basil and serve.

I love chicken cacciatore, hunters stew.
I add chopped carrots and frozen peas to mine.
A great alternative to chicken is rabbit and I have it with Bugs Bunny more often than not.
The rabbit seems to stand up better for a long cooking process.
Try serving it over pan fried polenta, a nice change also.
As usual John looks great. Chow Jim 

I too, used bone in chicken-breasts mostly as Bob doesnt like dark meat-although I am beginning to these days because of the price of chicken!

Jim do you buy your rabbit or Elmer Fudd it?

Mr. H,
Holy Moly.    Exploring my documents shows that I saved that recipe, and another for CC, on August 21, 2008. It must have been from on line, sorry, but I cannot remember the source.