- 4 chicken thighs
- 2 chicken breasts with skin and backbone, halved crosswise
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
Super easy. I think the hands on part of the meal took about 30 min, and then I went out and walked Leroy for about 25 minutes while the stew was simmering. I didn't really make many changes to the recipe except I didn't add the capers and I added some olives and red pepper flakes. I would give the recipe, with my very minor changes, a solid B. It was tasty... comfort-y, butt the flavors weren't really that complex or exciting. I think this would be a great dish to make for company, especially guy company, as it is good, simple, comfort food. the next time I make it for myself I will make the following changes.
1- Use less onion. I used 1 nice large onion, but I think the freshness and the size of the onion imparted WAY too much sweetness to the dish.
2- Add some tomato paste to the softened onion mixture. I really missed the tomato paste-y taste of the chicken cacciatore that I remember. As I stated early, I have a feeling that my mom probably Ghanafied her chicken cacciatore by adding a bunch of tomato paste (Ghanian chicken stews are often very thick with lots of tomato paste), but I'm going for less authenticity and more homey-ness, so I think I'll add tomato paste next time.
3- If I'm making this for company with more complex tastebuds I'll probably add the capers. I felt like the dish was just too sweet and it was mising an element of savory-ness. I tried to fix it by adding the tomato paste and even though about splashing a bit of lemon juice, but I didn't want to fluck it up and figured I'd just add the capers next time.
I didn't really want to eat Italian food on brown rice, and I couldn't really justify to myself eating white rice, so I decided to pan fry up a little bit of polenta from Whole Foods and call it a meal. Here's a pic
I really need to learn how to take better pictures of food. My photographer friend Curtis told me that food needs lots of light... but for some reason I always turn off my flash when photographing food... I don't like the way the artificial shine looks in my viewfinder.... but I guess it looks much better when you actually look at the pictures:
I honestly might try Salisbury Steak next month...