Everyday Italian_ 125 Simple and Delicious Recipes Part 38

1.

(14-ounce) can chopped tomatoes with their juices (14-ounce) can chopped tomatoes with their juices

1.

(14-ounce) can reduced-sodium chicken broth (14-ounce) can reduced-sodium chicken broth .

cup fresh basil leaves, torn into pieces cup fresh basil leaves, torn into pieces

1.

tablespoon tomato paste tablespoon tomato paste

1.

bay leaf bay leaf .

teaspoon dried thyme teaspoon dried thyme

2.

chicken b.r.e.a.s.t.s with ribs (about 1 pounds total) chicken b.r.e.a.s.t.s with ribs (about 1 pounds total)

1.

(15-ounce) can organic kidney beans, drained (rinsed if not organic) (15-ounce) can organic kidney beans, drained (rinsed if not organic)

In a Heavy 5-quart saucepan, heat the oil over a medium flame. Add the celery, carrot, and onion, and saute until the onion is translucent, about 5 minutes. Add the salt and pepper. Stir in the tomatoes, broth, basil, tomato paste, bay leaf, and thyme. Add the chicken and press to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer gently, uncovered, turning the b.r.e.a.s.t.s over and stirring occasionally, until the chicken is almost cooked through, about 20 minutes. Add the kidney beans and simmer until the chicken is cooked through and the liquid has reduced to a stew consistency, about 10 minutes. 5-quart saucepan, heat the oil over a medium flame. Add the celery, carrot, and onion, and saute until the onion is translucent, about 5 minutes. Add the salt and pepper. Stir in the tomatoes, broth, basil, tomato paste, bay leaf, and thyme. Add the chicken and press to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer gently, uncovered, turning the b.r.e.a.s.t.s over and stirring occasionally, until the chicken is almost cooked through, about 20 minutes. Add the kidney beans and simmer until the chicken is cooked through and the liquid has reduced to a stew consistency, about 10 minutes.

Discard the bay leaf. Let the chicken cool for 5 minutes. Discard the skin and bones and cut the meat into bite-size pieces. Return it to the stew and bring to a simmer. Add salt and pepper to taste.

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CHICKEN CACCIATORE.

Cacciatore means cooked in the "hunter's style" (which, translated into French, is means cooked in the "hunter's style" (which, translated into French, is cha.s.seur cha.s.seur and in fact refers to a very similar dish). In many Italian-American restaurants this can be a greasy, overly sweet sauce with dry, overcooked chicken. But this recipe will make you fall in love with Chicken Cacciatore again; it's really the ultimate in hearty, rustic Italian home cooking. and in fact refers to a very similar dish). In many Italian-American restaurants this can be a greasy, overly sweet sauce with dry, overcooked chicken. But this recipe will make you fall in love with Chicken Cacciatore again; it's really the ultimate in hearty, rustic Italian home cooking.

4 MAIN-COURSE SERVINGS.

4.

chicken thighs chicken thighs

2.

chicken b.r.e.a.s.t.s with skin and backbone, halved crosswise chicken b.r.e.a.s.t.s with skin and backbone, halved crosswise

2.

teaspoons salt, plus more to taste teaspoons salt, plus more to taste

1.

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste .

cup all-purpose flour, for dredging cup all-purpose flour, for dredging

3.

tablespoons olive oil tablespoons olive oil

1.

large red bell pepper, chopped large red bell pepper, chopped

1.

onion, chopped onion, chopped

6.

garlic cloves, finely chopped garlic cloves, finely chopped 1.

teaspoons dried oregano leaves teaspoons dried oregano leaves .

cup dry white wine cup dry white wine

1.

(28-ounce) can diced tomatoes with juice (28-ounce) can diced tomatoes with juice .

cup reduced-sodium chicken broth cup reduced-sodium chicken broth

3.

tablespoons drained capers tablespoons drained capers .

cup coa.r.s.ely chopped fresh basil cup coa.r.s.ely chopped fresh basil

Sprinkle the Chicken Pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in the flour to coat lightly. with 1 teaspoon each of 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. Working in 2 batches, 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. Add the bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes.