Chicken Cacciatore
A rustic braise of browned chicken pieces simmered in white wine and tomatoes with sautéed peppers and mushrooms — Italian 'hunter-style' chicken.
Ingredients
A precise ingredient list wasn’t published for this recipe — see the directions for what’s used.
Directions
Season the chicken pieces with salt and pepper and dredge lightly in flour. Brown in batches in hot oil in a wide braising pan, then remove. Add the onions to the fat left in the pan and cook, stirring, 5 minutes.
Pour in the wine, bring to a boil and reduce by half, about 3 minutes. Add the tomatoes and oregano, season lightly, and bring back to a boil. Return the chicken to the pot, cover, and gently boil 20 minutes, stirring occasionally.
Meanwhile, sauté the mushrooms and peppers in olive oil over medium-high heat until the peppers are wilted but still crunchy, about 8 minutes; season with salt.
Stir the peppers and mushrooms into the chicken, cover, and cook until everything is tender, 10-15 minutes, adding a little water if the pan looks dry.