Chicken Cacciatore for Two Recipe

5      Reviews by:    Becky Brock   Chicken Cacciatore for Two Recipe uses thighs and legs which are lightly browned then simmered with marinara sauce, bell peppers, onions, mushrooms, Marsala and capers to create a very tasty chicken cacciatore recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Italian    Servings: 2 Calories: 1170 per serving Print Preview Rate This Recipe Prep Time:   16 Minutes Cook Time:   38 Minutes Total Time:   54 Minutes

INGREDIENTS

• 2 chicken legs, deboned
• 2 chicken thighs, deboned
• 1/2 cup all-purpose flour
• 6 Tbls. olive oil, divided
• 1 (4 ounces) can mushrooms, pieces and stems, drained
• 1/2 green bell pepper, diced
• 1/2 large onion, chopped
• 2 garlic cloves, minced
• 1 tsp. dried oregano
• 2/3 cup chicken broth
• 1/2 cup dry Marsala
• 1 Tbl. drained capers
• 1 cup marinara sauce
• FOR MARINARA SAUCE:
• 1 can (15oz) tomatoes, diced
• 1 1/2 tsp. basil, dried
• 1 1/2 tsp. oregano, dried
• 1 Tbl. butter or margarine
• 1 1/2 tsp. garlic, minced
• Grated Parmesan cheese (optional)

DIRECTIONS

• Remove skin and bones from chicken pieces. Place skin and bones into a small sauce pan with at least 1 cup water. Bring chicken to a boil, reduce heat and simmer until ready to add to recipe - strain at that time to remove solids from stock.
• For Marinara: Place all ingredients into a blender bowl and blend until smooth. Place in saucepan. Bring to boil over high heat, stir. Reduce heat to simmer. Use store-bought marinara if you must.
• Season chicken with salt and pepper. Place flour in plastic bag. Add chicken pieces and toss to coat completely. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken pieces to skillet and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat from skillet. Add remaining olive oil. Add peppers, onion, garlic and oregano. Saute until onions are tender, about 10 minutes.
• Mix in marinara sauce, chicken broth, Marsala and capers. Return chicken to skillet, spooning sauce over. Bring to boil, reduce heat to medium-low, cover and simmer until chicken is tender, about 20 minutes. Transfer chicken to large platter, spoon sauce over chicken. Serve, passing Parmesan cheese separately, if desired

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