Got to love those one-pot meals!
- 1/4 c. flour for dredging
- 3-4 lbs bone-in chicken (skin on or off, your choice thighs, legs, breasts)
- olive oil
- 1 onion, chopped
- 1 large red bell pepper, chopped
- 3 cloves garlic, minced
- 1/2 c. dry red wine (merlo is good)
- 1/2 c. low-sodium chicken broth
- 28 oz. can diced tomatoes
- 4 tsp. dried oregano
- 2 tsp. dried thyme
- 1/3 c. fresh basil for serving
- Combine flour with 1 tsp. each salt and pepper. Sprinkle chicken with S&P also. Dredge the chicken in the flour and shake off excess.
- Heat oil in a very large saute pan or a dutch-oven over medium heat. Brown chicken on both sides (may have to do it in two batches.) Set chicken aside.
- In the same pan, add onions and peppers. Saute until tender. Add garlic and saute another minute.
- Add wine and reduce heat to simmer until reduced by half. Then add broth, tomatoes, oregano, and thyme. Return the chicken to the pan. Bring back up to a simmer, cover and cook for 40 minutes.
- Serve over pasta, polenta, mashed potatoes, whatever you like, topped with basil! =)
Be sure to add S&P as you go, to the onions, peppers, tomatoes….taste as you go too! 😉 Such a comforting family meal and only one dirty pan!
*adapted from http://www.cookingchanneltv.com/recipes/kelsey-nixon/chicken-cacciatore.html