One day, a friend of mine posted a picture of her boyfriend’s chicken cacciatore on Facebook. Of course, this got me craving the dish so I decided to create a chicken cacciatore of my own. This is another of my one pot wonder meals…made in my dutch oven.
I started by heating a few turns of extra virgin olive oil in the dutch oven. While it heats, cut up one pound each of boneless skinless chicken breasts and thighs. Toss them with one-half cup of flour, salt and pepper. Into the dutch oven the chicken goes. Over medium-high heat brown chicken well. Four to five minutes per side should do it. When it is browned nicely, transfer it to a plate. Pour all but a small amount of the fat from the dutch oven.
While the chicken was browning, I rough chopped one pound of cremini mushrooms, three yellow onions, six cloves of garlic, and one and a half pounds of mixed colored bell peppers. Add another turn of extra virgin olive oil into the dutch oven. Add all the vegetables and saute until beginning to soften, ten to twelve minutes or so.
Add two thirty-seven ounce cans of plum tomatoes which have been squished. I use my potato masher to squish them well. Also add one cup of marsala cooking wine. Nestle the chicken in with everything.
At this point, reduce the heat to medium-low, cover and allow to simmer for about an hour. The broth should be thickened nicely. During the last fifteen minutes or so, add in a six-ounce jar of capers which has been drained. Add in basil, oregano, thyme, red pepper flakes, salt and pepper to taste during the last fifteen minutes as well.
Serve over the pasta of your choice and enjoy with a glass of your favorite wine.