- 4 chicken thighs
- 2 chicken breasts, halved crosswise
- 2 tsp. salt, plus more to taste
- 1 tsp. freshly ground black pepper, plus more to taste
- ½ cup all-purpose flour, for dredging
- 3 Tbsp. olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- ¾ cup white grape juice
- 1 can (28 oz.) diced tomatoes w/juice
- ¾ cup chicken broth
- 3 Tbsp. capers, drained
- 1½ tsp. dried oregano leaves
- ¼ cup chopped fresh basil leaves
- 1 lb. red potatoes
- 1 cup butter, softened
- 3 oz. Romano cheese
- ½ Tbsp. oregano
- 1 tsp. salt
- 2 Tbsp. chopped garlic
Chicken Cacciatore: Season chicken pieces with 1 teaspoon each salt and pepper. Dredge the chicken pieces in flour to lightly coat.
In a large heavy sauté pan, heat oil over medium-high heat. Add chicken pieces to the pan and sauté just until brown, about 5 minutes per side. (You may have to sauté in 2 batches.) Transfer the chicken to a plate and set aside.
Add the bell pepper, onion, and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the white grape juice 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 and continue until the chicken is just cooked through, about 30 minutes.
Using tongs, transfer the chicken to a platter. If needed, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from the sauce. Spoon the sauce over the chicken, sprinkle with basil, and serve. Makes 4 servings.
Garlic Mashed Potatoes: Wash potatoes and boil until tender and soft. Drain and place potatoes in a large bowl with the rest of the ingredients. With an electric mixer, blend on low speed until potatoes are mashed.