- Serving suggestion: Serve the dish with crusty Italian bread, over pasta. or higher polenta.
Inside a shallow dish, combine the flour with 1 teaspoon salt and 1 teaspoon pepper. Sprinkle the chicken pieces with 1 teaspoon each pepper and salt. Employed in batches, dredge the chicken pieces within the flour mixture, use coat and get rid of the surplus flour.
Heat the oil inside a large heavy-bottomed saute pan or Nederlander-oven over medium heat. Start browning the chicken within the pan a couple of pieces at any given time to prevent overcrowding. Prepare the chicken a few minutes on every side. Remove and transfer the chicken to some plate.
Within the same pan, add some mushroom, onion, red bell pepper, and garlic clove and saute just until tender. Add some wine and simmer until reduced by half. Add some broth, tomato plants. and oregano. Return the chicken pieces towards the pan and switch these to coat within the sauce. Add some thyme towards the sauce and produce the mix to some simmer. Lessen the heat to medium-low, and canopy. Continue simmering the mix for 40 minutes, or until tender.
Serve the chicken cacciatore with crusty Italian bread. over pasta, or higher polenta and garnish with fresh tulsi.
Veal Cacciatore: substitute veal for that chicken pieces and switch the dark wine with white-colored wine.
Cook's Note: There are lots of variations of the dish in line with the parts of Italia. In Southern Italia they will use dark wine as well as in Northern Italia they will use white-colored. Try both to find out your choice.