Chicken Cacciatore II

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 (3 pound) whole chickens, each cut into 8 pieces
• salt and ground black pepper to taste
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 large green bell pepper, seeded and chopped
• 6 cloves garlic, minced
• 1 pound white button mushrooms, quartered
• 2 teaspoons chopped fresh oregano
• 1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
• 2 tablespoons tomato paste
• 3/4 cup white wine
• 1 1/2 cups chicken stock
• 3 tablespoons capers, drained and rinsed
• 2 tablespoons coarsely chopped fresh basil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken pieces dry and season them all over with salt and black pepper. Dredge each piece in flour, shaking off the excess.

2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken in batches, skin side down first, about 4 minutes per side. Transfer the pieces to a plate.

3. Reduce the heat to medium. Add the onion, green bell pepper and mushrooms to the pot and cook, stirring, until softened and lightly browned, about 8 minutes.

4. Stir in the garlic and oregano and cook for 1 minute. Add the tomato paste and stir for another minute.

5. Pour in the white wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, about 3 minutes.

6. Add the chopped tomatoes with their juice, the chicken stock and the capers. Stir well, then return the chicken and any juices to the pot, nestling the pieces into the sauce.

7. Bring to a simmer, partially cover, and cook over low heat for about 30 minutes, turning the chicken once, until the thickest pieces reach 165°F (74°C) in the thickest part.

8. Stir in the basil, taste, adjust the salt and pepper, and serve hot.