Chicken Cacciatore with La Boîte Ayala N.16

Makes 4 servings


4 chicken thighs

2 chicken breasts with skin and backbone, halved crosswise

1 teaspoon freshly ground black pepper

½ cup flour, for dredging

3 tablespoons olive oil

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

¾ cup dry white wine(remember to use something good so you can drink the remainder of the bottle with your meal)

1 – 28 ounce can diced tomatoes with juice

¾ cup chicken broth

3 tablespoons drained capers

3 tablespoons La Boîte Ayala N.16



-Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in flour to coat lightly.

-In  a large heavy sauté pan, heat the oil over medium-high heat.  Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all of the chicken doesn’t fit in the pan, sauté in batches. Transfer the chicken to a plate and set aside.

-Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.

-Add the wine and simmer until reduced by half, about 3 minutes.  Add the tomatoes with their juice, the broth, capers and La Boîte Ayala N.16. Return the chicken pieces to the pan and turn them to coat in the sauce.

-Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is cooked through, about 30 minutes.

-Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off excess fat from atop the sauce. Spoon the sauce over the chicken.

-Serve with pasta or rice.