Chicken Cacciatore
ItalianChickenIntermediate45 minBy Northstar
Ingredients
Servings
4
- 3 0.5 lb chicken, cut into 6 pieces
- 0.5 cup all-purpose flour
- 6 tbsp olive oil
- 0.8 lb mushrooms, halved
- 2 green bell peppers, diced
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 tsp dried oregano
- 1 cup marinara sauce
- 0.7 cup low-sodium chicken broth
- 0.5 cup dry Marsala wine
- 3 tbsp capers, drained
Instructions
- 1
Season chicken with salt and pepper. Dredge in flour. Heat 3 tbsp olive oil in large skillet and sauté chicken until brown, about 4 minutes per side. Transfer to plate.
- 2
Pour fat from skillet. Add remaining 3 tbsp oil. Add mushrooms, bell peppers, onion, garlic, and oregano and sauté until onion is tender, about 10 minutes.
- 3
Mix in marinara sauce, chicken broth, Marsala, and capers.
- 4
Return chicken to skillet, spooning sauce over. Bring to boil, reduce heat to medium-low, cover and simmer until chicken is tender, about 20 minutes.
- 5
Transfer chicken to platter. Boil sauce until slightly thickened. Pour over chicken and serve.