Category 5 Chicken Cacciatore
Hurricane season will be here before you know it. So one of your favorite bartenders here at the North Myrtle Beach location, Matt, has come up with a great recipe to "tide" you over on those windy, rainy, days.
Ingredients:
- 2 chicken breast and 4 chicken thighs ( if you prefer one over the other, just use 6 of that kind)
- Salt, to your taste
- Pepper, to your taste
- 1/2 cup flour, for dredging
- 3 tablespoons olive oil
- 1 jar of marinated roasted red peppers (if you like fresh red peppers, use 1 chopped up)
- 1 onion, chopped
- 3 garlic cloves, put through a garlic press (if you don't have a garlic press, chop them up very fine)
- 3/4 cup Duplin Carlos Wine then use what is left to go with the meal
- 2 (14 ounce) cans of fire roasted diced tomatoes (if you can find 1 (28 ounce can) go for it, we can never seem to find those (if you don't like fire roasted tomatoes, go with regular diced tomatoes)
- 3/4 cup chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
Directions:
- Heat the oil in an iron skillet over medium-high heat.
- Salt and pepper the chicken, then dredge it in the flour.
- Add the chicken to the skillet and brown it on each side. About 4 to 5 minutes per side.
- Take the chicken out of the skillet and set it aside.
- Add the roasted red pepper, onion, and garlic to that same skillet and saute for about 5 minutes. Just until the onion gets tender.
- Add some salt and pepper to taste.
- Add the wine and simmer, until the wine is reduced by half, about 3 minutes.
- Add the tomatoes with their juice, broth, capers, oregano, and basil.
- Place the chicken in the sauce, making sure to cover it. It doesn't have to be drowned, just a light covering over the top so it doesn't get dry.
- Let this simmer for 25 to 30 minutes.
- Serve the sauce and chicken over rice, or angel hair pasta.
- Drink the rest of the Carlos Wine as a reward for a job well done.
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