Classic chicken cacciatore gets a dark meat twist in this dish, which also features red bell pepper, white onion, chopped garlic and brown gravy.
8 skinless, boneless chicken thighs
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1⁄2 cup all-purpose flour for dredging
3 tbsp. olive oil
1 large red bell pepper, seeded, chopped
1 medium white onion, peeled, chopped
6 garlic cloves, peeled, finely chopped
3⁄4 cup dry white wine
1 28-oz. can stewed tomatoes with juice
1⁄2 cup brown gravy or demi-glace
11⁄2 tsp. dried oregano leaves
1⁄4 cup coarsely chopped fresh basil leaves
1. Sprinkle chicken with 1 tsp. of salt and pepper, dredge in flour to coat lightly. In large, heavy sauté pan, heat oil over a medium-high flame, add chicken pieces and sauté just until browned, about 5 minutes per side. If all chicken does not fit in pan, sauté in two batches. Transfer chicken to plate and set aside.
2. Add bell pepper, onion and garlic to same pan and sauté over medium heat until onion is tender, about 5 minutes. Season with remaining salt and pepper to taste. Add wine and simmer until reduced by half, about 3 minutes. Add stewed tomatoes with their juice, brown gravy or demi-glace and oregano.
3. Return chicken pieces to the pan and turn to coat in sauce. Bring sauce to a simmer. Continue simmering over medium-low heat until chicken is just cooked through, about 20 minutes.
4. Using tongs, transfer chicken to platter. If necessary, boil sauce until it thickens slightly, about 3 minutes, then remove any excess fat. Spoon sauce over chicken, sprinkle with basil and serve.
Recipe by Gourmet Dining LLC, Madison, N.J.