Chicken Cacciatore

Post date: Feb 5, 2013 3:18:34 PM

Ingredients:

4 chicken thighs or breasts

½ cup tapioca, rice or other gluten-free flour or potato starch, for dredging

3 tablespoons olive oil

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 large onion, chopped

4 garlic cloves, finely chopped

¾ cup dry white wine (red wine works, too)

1 ( 28-ounce) can diced tomatoes with juice

¾ cup reduced-sodium chicken broth

1½ teaspoons dried oregano leaves

¼ cup coarsely chopped fresh basil leaves

2½ teaspoons salt, plus more to taste

1½ teaspoon freshly ground black pepper, plus more to taste

Directions:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in gluten-free flour mixture to coat lightly.
• In a large heavy sauté pan, heat the oil to medium-high flame. Sauté chicken pieces until brown, about 5 minutes per side.
• Transfer browned chicken to a plate and set aside.
• In the same pan sauté bell pepper, onion and garlic over medium heat until the onion is soft, about 5 minutes. Season with salt and pepper.
• Add the wine and simmer a few minutes until liquid is reduced by half.
• Add the tomatoes with the juice, broth 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 cooked, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce for a few minutes, until it thickens up.
• Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve with rice or pasta.