savory chicken cacciatore

How To Make savory chicken cacciatore

• 1

  Prepare the peppers:Preheat the broiler and de-seed the peppers and cut in half lengthwise. Toss peppers in olive oil, salt, pepper. Place in a pan or cookie sheet - skin side up. Broil for 10 mins or until charred and blistered. Dont think you're burning them - the blacker, the better for skinning. Place peppers in a ziploc bag and let the sweat for about 10 min. Peel and chop. Set aside.
• 2

  In a bowl, season the flour with the garlic powder, oregano, and salt/pepper. Whisk egg and milk in a separate shallow bowl.
• 3

  Dredge chicken in the flour, then the egg, then the flour again. Set aside.
• 4

  In a deep skillet, over medium heat, add about 3 tbsp of olive oil, or enough to cover the bottom for frying. Add the chicken and fry about 8 min. Turn and brown another 10 min. Set aside.
• 5

  In a enamel dutch oven, add 3 more tablespoons of olive oil. Add garlic, onion, tomatoes, lemon juice, red pepper flake, half the roasted peppers, tomato sauce, and the basil. Season with salt & pepper. This is the base. Simmer about 20 min, stirring often.
• 6

  Add remaining roasted peppers. Tuck the chicken pieces into the base and add wine. Turn heat to low and cover. Simmer for 20 min more.
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