| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 1 hr 25 min |
| Yield: | 6 servings |
Ingredients
- 6 red bell peppers
- Sea salt and freshly ground black pepper
- 11/2 cups all-purpose flour
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 large egg
- 2 cups milk
- 1 (3 1/2 pound) whole free range chicken, cut into 8 pieces
- Extra-virgin olive oil
- 3 anchovy fillets, mashed
- 1 teaspoon red pepper flakes
- 4 garlic cloves, sliced
- 1 medium onion, chopped
- 2 large ripe tomatoes, coarsely chopped
- 1/2 lemon, sliced in paper-thin circles
- 1 tablespoon capers, drained
- 1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish)
- 1 cup dry white wine (recommended: Pinot Grigio)
- 1 cup chicken broth
Instructions
- Prepare your wooden burning brick oven according to manufacturer’s directions or preheat a conventional oven to 400 degrees F.
- 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. 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.
- Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper. 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. 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. Remove the chicken to a side plate; it will not be completely cooked.
- Carefully pour out the oil from the skillet and add 1/4 cup of clean olive oil. Put the pan back on the stove over medium heat. 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.
- Add the remaining roasted peppers and basil. Tuck the chicken into the stew and pour in the wine and chicken broth. Transfer the chicken cacciatore to the hot oven and cook for 20 to 30 minutes until the chicken is cooked.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1084 |
| Total Fat | 43 g |
| Saturated Fat | 11 g |
| Carbohydrates | 110 g |
| Dietary Fiber | 8 g |
| Sugar | 13 g |
| Protein | 54 g |
| Cholesterol | 177 mg |
| Sodium | 1785 mg |
Reviews
UNBELIEVABLE! This was one of the best meals I have ever had in my life – and I made it myself! The depth of flavor, the balance, that zing from the lemon. Tyler has created some of my most favorite recipes (Thai Chile Wings, Crab Shooters, Tuna Hand Rolls) but this one tops them all. This man is a genius and your family and friends will think the same of you if you make this dish. ENJOY!
This is my honey’s favorite dish that I cook. I do personalize it by eliminating anchovies (neither of us like them) and the wine.
I enjoyed cooking this recipe, and overall, it was good. I will omit the paper-thin lemon slices next time and just use lemon juice and zest. The bitter/tart taste is hard to mask. Another thing I’d do is season the chicken with salt and pepper before coating it with the seasoned flour. That way the chicken will end up tasty all the way through.
I found this to be a great recipe. I did make a few changes though which worked out well. I had some butter milk which I needed to use so I used it in place of the milk. Also, I had a jar of good roasted red peppers and used those instead of doing it myself. I subbed Italian bread crumbs in place of the flour and added oregano to the recipe. I was not sure about the anchovies but used them. The whole dish was fabulous and I will make it again for a dinnner party or book club.
I did not think it was that hard to make either
Great recipe but the peppers can be time consuming. I substituted jarred roasted red peppers and then added one chopped raw red pepper to the veggie sweat & it worked out great. I also threw in a couple chopped jalape?os and a generous pinch of chipotle powder in place of the pepper flakes for more flavor with the heat. And the anchovies (or anchovy paste) are essential.
I followed the recipe, and if my husband had not been there to help with prep work it would have taken hours to prepare. It was very tastey but not worth all the time it took to make it.
moist and fresh
This is a recipe that deserves leisurely, but devoted preparation during an unrushed evening. The flavors from all of the ingredients mingle and complement one another very nicely, but the flavors are not overpowering or otherwise strong. Resulting from its immersion in the vegetable mix, the chicken is very moist and tender. It is not a difficult recipe to make; it just takes a bit of time, but well worth it.
I really enjoyed this. Made it as directed but added kalamata olives. Yum!
This is an amazing recipe. A little work but sooooooo worth it. My husband loves it and so does the rest of my family.