These gorgeous (but simple) party appetizers are made of savory pastry bits. If you’d rather, you can use fresh thyme leaves instead of dried.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
- ¾ cup white wine
- 1 ½ cups chicken stock
- 3 tablespoons capers, drained and rinsed
- 2 tablespoons coarsely chopped fresh basil
Instructions
- 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 wine, 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.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 587 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 3 g |
| Protein | 51 g |
| Saturated Fat | 8 g |
| Sodium | 543 mg |
| Sugars | 6 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! My family loved it. I’ve been using this recipe for a while. Served it over brown rice.
Nice
I used fresh tomatoes and peppers. Other than that, I followed the recipe. My Mom and husband said it was really good. I will definitely make again.
Made this with only the change of using fresh tomatoes. Excellent recipe! Just one comment: The photo used in this recipe ( probably a stock photo) isn’t what yours will look like. Yours will be chunky and saucy and wonderful It is completely worth it to follow this recipe exactly.
my husband liked this more than anything Ive ever made! I added 1 jalepeno pepper, and used only fresh cherry tomatoes (nothing canned) Also I used a LOT of pepper, and no salt. Next time Ill try a few green olives as well.
Great recipe. Left out tomato paste. Like mine soupier. Added more bell peppers
wonderful
I prepared the recipe as written except I didn’t have any wine and I used dried basil and I added black olives. After tasting this, it was somewhat bland so I added extra Italian seasoning and stirred in a little sour cream before serving (per another cacciatore recipe). All in all it turned out tasty with a few modification so this is a great base recipe I will probably make again. One other note, I cut the chicken into bite-sized pieces before re-adding them to the pot to reduce cooking time and this whole recipe ended up taking about half an hour to prepare!