How to prepare Chicken Cacciatore & Steak
Chicken Cacciatori for 5
5-3 ½ oz. Chicken Breasts
One tsp freshly grounded black pepper
Two tsp salt or more is necessary
Three tbls chicken broth
Two grissini, crumpled for dredging
A chopped large red pepper
1 onion (chopped)
Three garlic cloves, (well chopped)
1 ½ cup chicken broth (or ¾ cup broth and ¾ cup red wine)
Three tbls drained capers
1 ½ tsp oregano leaves (dried)
¼ cup fresh basil leaves (well chopped)
1 28-oz can tomatoes with juice.
Add 1 tsp of salt and pepper to each chicken piece. Dredge each chicken piece in crushed grissini for coating.
Insert 3 tbls broth in a heavy sauté pan and heat over a medium-high flame. After 5mins, add the chicken breasts and brown.
More broth can be added if necessary. If the chickens are too much for the pan, brown them in 2 batches and set all aside after browning.
Add onion, bell peeper and onion to the same pan and heat over same measure of flame for about 5min, until onion is soft. Sprinkle pepper and salt afterward. Simmer the remaining broth for about 3mins until reduced by half.
After which, add tomatoes and their juice, oregano and capers. Once more, return the chicken to the pan and mix with sauce on both ends. Continue simmering on same level of flame until the chicken is thoroughly cooked.
Use tongs to transfer the chickens to a platter. To achieve thickness, the sauce can be boiled for more 3mins if necessary. Remove any visible fat that is seen on top of the sauce.
Add sauce over chicken breast and garnish with basil and serve.
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