Chicken Cacciatore

Chicken Cacciatore

Yield: 4-6 servings

Prep: 5 min

Cook: 35 min

Ready: 40 min

Ingredients

• 4 chicken thighs

• 2 chicken breasts with skin and backbone, halved crosswise

• 2 teaspoons salt, plus more to taste

• 1 teaspoon freshly ground black pepper, plus more to taste

• 1/2 cup Miss Dot’s Flour Mixture No. 3, for dredging, recipe HERE

• 3 tablespoons coconut oil

• 1 large red bell pepper, chopped

• 1 onion, chopped

• 3 garlic cloves, finely chopped

• 1/4 cup dry white wine

• 1 (28-ounce) can diced organic tomatoes with juice (I use home canned… yum!)

• 1 1/2 cup chicken stock

• 3 tablespoons drained capers

• ½ tsp of crushed red pepper flakes

• 3 tablespoons coconut milk

• 1 1/2 teaspoons dried oregano leaves

• 1/4 cup coarsely chopped fresh basil leaves

Instructions

1. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper. Dredge the chicken pieces in the flour mixture to coat lightly.

2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.

3. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

4. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, then sprinkle with the basil and serve.