I’m running a bit late this morning – we’re trying to recover from a weekend of College Student At Home. Let’s just say it’s going to be a few weekends before THAT happens again.
How did Bill Cosby put it? Oh, yeah…BRAIN. DAMAGE. And we simply can’t afford it – college is cheaper.
Anyhoo, today’s recipe is so very good that I’ve made it twice in as many weeks – and I don’t even care for Italian food all that much. This dish is simply stunning, nor is it difficult to make. And while it isn’t a quick recipe, it certainly takes much less time than many braises.
You can use a whole chicken, cut into pieces, if you prefer – I just used drumsticks and thighs because that was the first thing I grabbed out of the freezer. I also used a jar of tomato sauce we’d recently canned, along with fresh tomatoes from our garden but a 28-ounce can of chopped tomatoes would work well if you don’t want to peel, seed and chop them yourself.
This was excellent served over Japanese sweet potatoes mashed with some freshly grated Parmesan cheese and the same fresh herbs used in the cacciatore, but it would go equally well with regular mashed potatoes, rice, polenta or even pasta, if you’re so inclined.
Click image to enlarge
- 4 chicken thighs
- 4 chicken drumsticks
- salt and freshly ground black pepper
- 3 tablespoons ghee or clarified butter
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 medium onion, diced
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 2 cups tomato sauce
- 1 cup tomatoes, peeled, seeded and diced
- 3/4 cup chicken stock, preferably homemade
- 3 tablespoons capers, drained
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh basil, chopped
- Season the chicken liberally with salt and pepper.
- In a large heavy skillet, melt the ghee over medium-high heat. Add the chicken pieces to the pan and cook, in batches if necessary, just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium; add the peppers, onion and garlic to the skillet and cook, stirring frequently, until the onion is tender, about 5 minutes. Season with salt and pepper.
- Stir in the wine and simmer until reduced by half, about 5 minutes. Add the tomato sauce, tomatoes, broth, capers and herbs. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer; cover and continue cooking over medium-low heat until the chicken is cooked through, about 30 minutes.
- Transfer the chicken to a serving platter. Spoon the sauce over the chicken and serve.
- Nutrition (per serving): 418 calories, 18.8g total fat, 140.7mg cholesterol, 397.7mg sodium, 1100.4mg potassium, 21.6g carbohydrates, 4.5g fiber, 11.3g sugar, 32g protein