Chicken Cacciatore

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

Chicken Cacciatore might be just the main course you are searching for. This recipe serves 6. One serving contains 1086 calories, 52g of protein, and 44g of fat. This recipe covers 55% of your daily requirements of vitamins and minerals. Only If you have tomatoes, garlic cloves, lemon, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.

Instructions

Prepare your wood burning brick oven according to manufacturer's directions or preheat a conventional oven to 400 degrees F.

Equipment you will use

Oven

Place the peppers on a cookie sheet and season with salt and pepper. Roast the peppers for 15 minutes, turning periodically with tongs, so they are really charred and blistered on all sides.

Ingredients you will need

Salt And Pepper

Peppers

Equipment you will use

Baking Sheet

Tongs

Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Pull out the cores and seeds from the peppers and peel off the blackened skins; coarsely chop the peppers into chunks and set aside.

Ingredients you will need

Peppers

Seeds

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, then dredge again in the flour.

Ingredients you will need

Chicken Pieces

All Purpose Flour

Milk

Dip

Egg

Equipment you will use

Whisk

Bowl

Place a large oven-proof skillet over medium heat and pour in about 1/4-inch of oil. Pan-fry the chicken in batches, skin-side down, until crisp, about 5 minutes. Turn the chicken over and brown the other side about 3 minutes longer.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Oven

Remove the chicken to a side plate; it will not be completely cooked.

Ingredients you will need

Whole Chicken

Carefully pour out the oil from the skillet and add 1/4 cup of clean olive oil.

Ingredients you will need

Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Put the pan back on the stove over medium heat.

Equipment you will use

Stove

Frying Pan

Add the anchovies, red pepper flakes, garlic, onion, tomatoes, lemon slices, capers, 1/2 of the roasted red peppers, and 1/2 of 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