Giada's Chicken Cacciatore

This chicken cacciatore recipe is definitely a keeper. It's the first time I've used white wine instead of red for this recipe and also it calls for capers. I love capers! I found it at Living in the Kitchen with Puppies. It's a recipe that is originally from Giada De Laurentis. The oregano, basil, garlic and capers just blend so well together. I did not have fresh basil so I used dried instead. I did use fresh parsley which I added when the dish was almost done. I also used a whole cut up chicken. I served this over pasta. Delicious!!!!

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

3/4 cup dry white wine

1 28 ounce can diced tomatoes with juice

3/4 cup reduced sodium chicken broth (I used regular)

3 tablespoons drained capers

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves (I used 2 teaspoons of dried basil)

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 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 (I also added basil at this point.) 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. (Mine took closer to 45 minutes for all.) 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 sauce.