Sicilian Style Chicken Cacciatore
An easy to make braised chicken dish from southern Italy
Ingredients
- 1½ Lbs Chicken Parts (Leg, thigh, wing, breast cut in two pieces)
- 1 Cup Sliced Sweet Onion)
- 1 Cup Sliced Green Bell Pepper
- 1 Cup Sliced Red Bell Pepper
- 2 Tbsp Coarsely Chopped Garlic
- 2 Tbsp Capers
- 2 Each Bay Leaves
- 1 Tbsp Italian Seasoning (Oregano, basil, parsley, thyme, rosemary, marjoram)
- Salt and Pepper To Taste
- A Few Dried Red Pepper Flakes (optional)
Instructions
- Preheat oven to 400 degrees and preheat a deep, covered skillet over medium heat.
- Using paper dry off each piece of chicken to ensure easy browning during the next step.
- Apply salt and pepper to all sides of the chicken pieces and lay them, skin side down, into the pre-heated skillet. Let the chicken sit uncovered and undisturbed on medium-high heat for 10-15 minutes or until some fat has rendered from the skin and the underside is nicely browned.
- Flip the chicken so that the second side browns. It should take another 10-15 minutes.
- When chicken is nicely browned, stir in all of the remaining ingredients except for the capers, cover the skillet and allow the mixture to cook for about 5 minutes or until the onions and peppers have softened but still retain their colors.
- Add the capers a stir the chicken and arrange the pieces so that they are sitting atop the pepper and onion mixture. This will ensure that the chicken skin retains it’s crispiness. Finish cooking the chicken, uncovered, in the preheated oven for about 20 minutes or until chicken is fully cooked and tender.
- Serve with the drippings over pasta such as spaghetti or linguine or, for a true Sicilian style dish, with oven roasted potatoes and broccoli rabe.