Chicken Cacciatore Ii

Ingredients

• Servings: 8
• 2 (3 pound) whole chickens, each cut into 8 pieces
• salt and ground black pepper to taste
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 large green bell pepper, seeded and chopped
• 6 cloves garlic, minced
• 1 pound white button mushrooms, quartered
• 2 teaspoons chopped fresh oregano
• 1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
• 2 tablespoons tomato paste
• 3/4 cup white
• 1 1/2 cups chicken stock
• 3 tablespoons capers, drained and rinsed
• 2 tablespoons coarsely chopped fresh basil

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• season the chicken pieces with salt and black pepper.
• place the flour in a shallow bowl. press each chicken piece into the flour and tap off excess.
• heat the olive oil in a large dutch oven over medium heat until almost smoking hot.
• pan-fry the chicken until golden brown on both sides, about 3 minutes per side. work in batches so as to not overcrowd the pan. set the browned chicken aside.
• stir the onion, green bell pepper, and garlic into the dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
• stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
• mix in oregano, tomatoes, tomato paste, white , and chicken stock; bring to a boil.
• return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
• stir in capers and sprinkle with basil to serve.