Chef’s Nectar, “ Chicken Cacciatore” yummy blend of tomatoes with Basil!🥰❤️❤️👍😀

😘 mouth watering delicious chicken dish which is very much popular al over the globe ❤️👍

Ingredients for making the Chicken Cacciatore 😋👌❤️

2 chicken thighs with bone

2 chicken breasts with skin and backbone, halved crosswise

Salt to taste

1 teaspoon freshly ground black pepper or as per your preferences

1/2 cup all purpose flour for dredging

3 tablespoons olive oil

1 large chopped red bell pepper

1 Chopped onion

3 garlic cloves finely chopped

1-2 cup sliced mushroom ( Button Mushrooms)

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

Method of making the Chicken Cacciatore 😘👍

  • Marinate the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  • In a large heavy saute pan, heat the oil over a medium-high flame.
  • Add the chicken pieces to the pan and saute until brown for about 5 minutes each side. If all the chicken does not fit in the pan then saute it in 2 batches.
  • Transfer the chicken to a plate and set aside.
  • Add the sliced mushrooms, bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender for about 5 minutes.
  • Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes.
  • Add the tomatoes with their juice, broth, capers and oregano.
  • Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
  • Continue simmering over medium-low heat until the chicken is cooked through about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  • Using tong to transfer the chicken on a platter. If necessary boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then flavored it with basil.
  • Served hot accompanied with Semolina pasta, gnocchi, rice or egg noodles work fine with this Italian delicacy. Enjoy this fabulous nutritious dish.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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