| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 6 red bell peppers
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 1/2 cups all-purpose flour
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 egg
- 2 cups milk
- 1 (3 1/2-pound) whole chicken, cut into 8 pieces
- 6 garlic cloves, halved lengthwise
- 1 onion, sliced thin
- 2 ripe tomatoes, coarsely chopped
- 1/2 lemon, sliced in paper-thin circles
- 3 anchovy fillets
- 1 tablespoon capers
- 1 teaspoon red pepper flakes
- 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
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. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered. 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.
- 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 and then dredge with the flour again. 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. Remove the chicken to a side plate, pour out the oil, and clean out the pot.
- Put the pot back on the stove and coat with 1/4 cup of oil. 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 743 |
| Total Fat | 40 g |
| Saturated Fat | 11 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 44 g |
| Cholesterol | 171 mg |
| Sodium | 1450 mg |
Reviews
This was Tyler Florences’ worst recipe ever. He is a marvelous chef, I was so surprised when we tasted this. Frying the chicken before hand, was a ridiculous gesture and a waste of time. It did not stay crispy and basically the breading fell off during the process. The addition of lemon, which I love in most dishes, was totally off the mark here. Left with bitter slices of lemon rind in the dish. Not like any chicken cacciatore that I’ve ever known.
I have been making this recipe for years and I always get rave reviews. I use chicken breast instead of the whole chicken since we prefer white meat, but it is still juicy and flavorful!
This is now my “go to” recipe. I actually made this for 75 people and got lots of raves. My family loves chicken cacciatore and this recipe is very tasty.
I think the lemon rind was the killer in this recipe …after roasting my beautiful pepper from the garden and slicing everything… I made the cardinal mistake…I didn’t taste the sauce before I added the chicken…too much of a sour flavor…love Tyler but not this one…the chicken was fabulous until I added it to the sauce and it all down hill from there…back to grandma’s recipe
Saw this on Tyler’s Ultimate, there were so many differences between this and how he prepared it on his show especially when he used 2 cups of wine and about a cup or more of chicken stock….this did not even call for the chicken stock and only had half as much wine……
Amazing!!!
It worked really well with the polenta and I actually think that it’s necessary to have them together. I thought it was a little bitter so I added a small amount of sugar to it.
The sauce is uninviting to the taste buds. The chicken is the only pleasing flavour. Sorry, Tyler I usely enjoy your dishes.
WARNING: Eating this FABULOUS Cacciatore can be habit-forming.
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I made just a few changes to save time. It’s 99% Tyler. XOXO!
…1. 20-30oz.jar fire-roasted red or yellow peppers; RINSED WELL to remove tart vinegar taste!!!
…2. 3 chicken breast halves; skinless, boneless, trimmed well, and each cut into 3-4 pcs.***
…3. 1-1.5 T. garlic powder
…4. 1 c. all-purp flour
…5. 1 c. 1% milk
…6. 3 garlic cloves, minced or very thinly sliced
…7. 1 14.5oz can DelMonte Petite Cut diced tomatoes
…8. 1.5-2 anchovy fillets, de-boned
…9. 1.5 t. capers, rinsed
..10. 2 t. dried basil
..11. 1 14oz can Swanson chicken broth, 33% less sodium
..12. 1 c. dry white wine (boxed Franzia white zin works fine
Makes 4-5 generous servings.
*** season CHICKEN instead of flour; press into chkn and refrigerate 30-40 min before flour prep/pan-frying.
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To sleephyhaus nov8’10: flour on the fried chicken acts as a thickening agent as cacciatore simmers. Results like gravy.
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I made just a few changes to save time. It’s 99% Tyler. XOXO!
…1. 20-30oz.jar fire-roasted red or yellow peppers; RINSED WELL to remove tart vinegar taste!!!
…2. 3 chicken breast halves; skinless, boneless, trimmed well, and each cut into 3-4 pcs.***
…3. 1-1.5 T. garlic powder
…4. 1 c. all-purp flour
…5. 1 c. 1% milk
…6. 3 garlic cloves, minced or very thinly sliced
…7. 1 14.5oz can DelMonte Petite Cut diced tomatoes
…8. 1.5-2 anchovy fillets, de-boned
…9. 1.5 t. capers, rinsed
..10. 2 t. dried basil
..11. 1 14oz can Swanson chicken broth, 33% less sodium
..12. 1 c. dry white wine (boxed Franzia white zin works fine
Makes 4-5 generous servings.
*** season CHICKEN instead of flour; press into chkn and refrigerate 30-40 min before flour prep/pan-frying.
.
To sleephyhaus nov8’10: flour on the fried chicken acts as a thickening agent as cacciatore simmers. Results like gravy.
.
This was a terrible recipe. I had reservations from the very beginning and I should have trusted them. Think about this: why do you fry a battered piece of chicken crispy only to then steam it in sauce for half an hour? The result is a wet mess with thick shingles of fried batter sliding off the chicken. This was terrible. The only reason it gets two stars is that it would work fine WITHOUT BATTERING the chicken at all, just brown it then braise in sauce. Or else fry the chicken until done and then serve with sauce. As it stands now this is a wreck and I am surprised this has gone over so well here!