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Chicken Cacciatore Ala Giada

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Ingredients

Adjust Servings:

	4 chicken thighs
	2 chicken breasts (you may remove the skin)
	2 teaspoons salt, plus more to taste
	1 teaspoon fresh 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 (optional)
	1 1/2 teaspoons dried oregano leaves
	1/4 cup coarsely chopped fresh basil leaf

Nutritional information

594.5

Calories

289 g

Calories From Fat

32.2 g

Total Fat

7.7 g

Saturated Fat

125.4 mg

Cholesterol

1729.2 mg

Sodium

33 g

Carbs

5 g

Dietary Fiber

10.9 g

Sugars

36.5 g

Protein

563g

Serving Size

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Chicken Cacciatore Ala Giada

Name: Chicken Cacciatore Ala Giada
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: : 4; : 2; : 2; : 1; : 1/2; : 3; : 1; : 1; : 3; : 3/4; : 1; : 3/4; : 3; : 1 1/2; : 1/4

Features:

Cuisine:

American

This is true comfort food. I have made this several times, and it never fails. I do, however, do it all in a heavy pot on the stove, then finish it in the oven. It does give it more of a stew feel, but the chicken falls off the bone and the flavors are perfect cacciatore! I think the thigh meat translates better than breast meat in this type of dish.

75 min
Serves 4
Easy

Ingredients

4
2
2
1
1/2
3
1
1
3
3/4
1
3/4
3
1 1/2
1/4

Directions

Chicken Cacciatore A’la Giada, This is a surprisingly easy dish to prepare straight from Giada de Laurentiis Looks as if it had been cooked all day I hope you enjoy it as much as we do , This is true comfort food I have made this several times, and it never fails I do, however, do it all in a heavy pot on the stove, then finish it in the oven It does give it more of a stew feel, but the chicken falls off the bone and the flavors are perfect cacciatore! I think the thigh meat translates better than breast meat in this type of dish , I usually love Giada’s recipes This was just GOOD although I would probably make it again We liked it enough I guess I was just expecting a little more

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Steps

1 Done	Sprinkle the Chicken Pieces With 1 Teaspoons of Each Salt and Pepper. Dredge the Chicken Pieces in the Flour to Coat Lightly.
2 Done	in a Large, Heavy Saucepan, Heat the Oil Over a Medium-High Flame. Add the Chicken Pieces to the Pan and Saut Just Until Brown, About 5 Minutes. If All the Chicken Does not Fit in the Pan, Saut It in 2 Batches. Transfer the Chicken to a Plate and Set Aside. Add the Bell Pepper, Onion, and Garlic to the Same Pan and Saut Over Medium Heat Until the Onion Is Tender, About 5 Minutes.
3 Done	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 Just Cooked Through, About 30 Minute For the Breast Pieces, and 20 Minutes For the Thighs.
4 Done	Using Tongs, Transfer the Chicken to 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 Sprinkle With the Basil and Serve.