That cacciatore looks amazing, is it your own recipe?
I used
this as the base recipe though I made some changes. I measure by eye but here are the approximate measurements. :X
12 chicken thighs
1 tablespoon salt
1 teaspoon freshly ground black pepper, plus more to taste
1 cup all purpose flour, for dredging
3 tablespoons olive oil
2 large green bell pepper, chopped
1 1/2 onion, chopped
1 bulb garlic cloves, finely chopped
1 cup dry white wine
8 large tomatoes, chopped
1 cup chicken broth
1 16oz. jar drained capers
1 1/2 tablespoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Sprinkle 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 just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Sauté onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Add the bell pepper. 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 20 minutes for the thighs. I like the chicken to fall off the bone so I simmered for about 1-1.5 hours.
Serve with rice and basil.
