Hunter's-style chicken with sauce and vegetables
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The few spoons of capers that Giada De Laurentiis adds to the tomato and white wine sauce give this dish a slightly salty flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken thighs
- 2 chicken breasts, halved, skin on, bone in
- 3/4 cup dry white wine
- 1 can (800 g) of diced tomatoes with juice
- 2 teaspoons salt, plus a little more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup premium wheat flour for breading
- 3 tbsp. l. olive oil
- 1 large red bell pepper, chopped
- 1 chopped onion
- 3 finely chopped cloves of garlic
- 3/4 cup low-sodium chicken broth
- 3 tablespoons capers without brine
- 1.5 tsp dried oregano leaves
- 1/4 cup coarsely chopped basil leaves
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Recipes with similar ingredients: chicken thighs, chicken breasts, sweet pepper, onions, garlic, oregano, basil, capers, tomatoes, white wine, flour
Cooking the dish according to the recipe:
- Sprinkle the chicken pieces with 1 teaspoon of salt and pepper. Lightly coat the chicken in flour.
Heat olive oil in a large heavy skillet over medium-high heat. Add chicken pieces and brown for 5 minutes on each side. If the skillet doesn't fit all the chicken, brown it in two batches. Transfer the chicken to a plate. - In the same pan, add the bell pepper, onion, and garlic and sauté over medium heat until the onion is soft, 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 juices, broth, capers, and oregano. Return the chicken to the pan and turn it over to coat it completely with the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is cooked through, about 30 minutes for breasts and 20 minutes for thighs.
Using tongs, transfer the chicken to plates. Reduce the sauce until thickened, if necessary, about 3 minutes. Skim off any excess fat from the surface of the sauce. Spoon the sauce over the chicken, sprinkle with basil, and serve.
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