It's Family Day in Alberta - and chicken cacciatore is bubbling away. I like this recipe from Gourmet Magazine.
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces – I used boneless thighs – v. moist
& tender.
1 3/4 teaspoons table salt
3/4 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
I added red pepper flakes
1/2 cup dry red wine
1 (28-oz) can whole tomatoes in juice + 1 - 2T balsamic vinegar
1/2 cup chicken stock or reduced-sodium chicken broth
Accompaniment: cooked white rice or buttered noodles
Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken to a plate.
Reduce heat to moderate and add onion, bell pepper, and garlic to skillet
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces – I used boneless thighs – v. moist
& tender.
1 3/4 teaspoons table salt
3/4 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
I added red pepper flakes
1/2 cup dry red wine
1 (28-oz) can whole tomatoes in juice + 1 - 2T balsamic vinegar
1/2 cup chicken stock or reduced-sodium chicken broth
Accompaniment: cooked white rice or buttered noodles
Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken to a plate.
Reduce heat to moderate and add onion, bell pepper, and garlic to skillet