Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 fillets anchovy fillets; 1 Tbsp capers; 237 milliliters dry white wine; 1 egg; 355 milliliters all-purpose flour; 1 bunches fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish); 6 garlic cloves, halved lengthwise; 2 Tbsps garlic powder; 1 lemon, sliced in paper-thin circles; 473 milliliters milk; 6 servings Extra-virgin olive oil; 1 onion, sliced thin; 1 Tbsp dried oregano; 6 red bell peppers; 1 teaspoon red pepper flakes; 6 servings Sea salt and freshly ground black pepper; 2 ripe tomatoes, coarsely chopped; 2 kilograms whole chicken, cut into 8 pieces

Chicken Cacciatore might be just the main course you are searching for. This recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains about 33g of protein, 37g of fat, and a total of 677 calories. This recipe serves 6. If you have sea salt and pepper, egg, lemon, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Start by preparing the peppers because they will take the longest. Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper.

Ingredients you will need

Red Pepper

Olive Oil

Peppers

Pepper

Seeds

Ribs

Salt

Equipment you will use

Broiler

Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered.

Ingredients you will need

Equipment you will use

Baking Sheet

Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Peel the peppers and roughly chop into chunks; set aside.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper.

Ingredients you will need

Salt And Pepper

Dried Oregano

Garlic Powder

All Purpose Flour

Whisk the egg and milk together in a shallow bowl. Dredge the chicken pieces in the flour and tap off the excess. Dip each piece in the egg wash to coat and then dredge with the flour again.

Ingredients you will need

Chicken Pieces

All Purpose Flour

Milk

Dip

Egg

Equipment you will use

Whisk

Bowl

Place a Dutch oven over medium heat and pour in about 1/4-inch of oil. Pan-fry the chicken in batches, skin side down, until crisp, about 8 minutes. Turn the chicken over and brown the other side about 10 minutes longer.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Remove the chicken to a side plate, pour out the oil, and clean out the pot.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Pot

Put the pot back on the stove and coat with 1/4 cup of oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Stove

Pot

Add the garlic, onion, tomatoes, lemon slices, anchovies, capers, red pepper flakes, half the roasted red peppers, and half the basil. Season with salt and pepper. This part of the recipe is going to be your base. What we are looking for is a fragrant vegetable pulp, so simmer for about 20 minutes, stirring often, until everything breaks down.

Ingredients you will need

Roasted Red Peppers

Red Pepper Flakes

Salt And Pepper

Anchovies

Vegetable

Tomato

Capers

Garlic

Basil

Lemon

Onion

Base

Add the remaining roasted peppers and the remaining basil. Tuck the chicken into the stewed peppers and pour in the wine. Turn the heat down to low, cover, and simmer for 20 minutes, until the chicken is cooked.

Ingredients you will need

Whole Chicken

Peppers

Basil

Wine

Equipment

Ingredients

Servings:

3fillets

anchovy fillets 1Tbsp

capers 237milliliters

dry white wine 1

egg 355milliliters

all-purpose flour 1bunches

fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish)6

garlic cloves, halved lengthwise 2Tbsps

garlic powder 1

lemon, sliced in paper-thin circles 473milliliters

milk 6servings

Extra-virgin olive oil 1

onion, sliced thin 1Tbsp

dried oregano 6

red bell peppers 1teaspoon

red pepper flakes 6servings

Sea salt and freshly ground black pepper 2

ripe tomatoes, coarsely chopped 2kilograms

whole chicken, cut into 8 pieces

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castello di Ama Chianti Classico San Lorenzo Gran Selezione. It has 4.5 out of 5 stars and a bottle costs about 48 dollars.