There is something about chicken cacciatore that screams comfort food. This hearty, savory dish is perfect for the cold weather. So put on your favorite cozy sweats, snuggle next to a fire and enjoy! —Jennifer
2 chicken breasts, bone in and split into two
4 chicken drumsticks with skin
½ cup flour
3 tbsp garlic powder
1 large Spanish onion, chopped
2 tbsp capers (plus brine)
¾ cup red wine (I used a Shiraz by mistake and it was delicious)
¾ cup low-sodium chicken broth
2 packages sliced mushrooms, chopped
3 garlic cloves, chopped
1 can (28 oz) crushed tomatoes
1 small can tomato paste
Red pepper flakes (optional)
Mix flour and garlic powder to dredge chicken in.
Sprinkle chicken with salt and pepper before putting them into the flour mixture.
Coat bottom of a large (really large) sauté pan with olive oil and heat over medium flame.
Dredge chicken and place the chicken parts in the pan.
Cook chicken on each side until light brown (3 minutes one each side for legs, about 5 minutes on each side for breasts depending on thickness)
Remove chicken when done and add to the same sauté pan the chopped onions, mushrooms and garlic.
Sauté until onion is soft to the touch. Add wine and let it cook down (about 2-3 minutes).
Add chicken broth, tomatoes, tomato paste, a pinch of oregano and the capers.
Bring to a simmer. If you like your sauce to have some kick/heat, add a pinch of red pepper flakes.
Add the chicken and let cook/simmer for 30-40 minutes on medium heat.
Top with chopped fresh basil and Parmigiano cheese. Serve over pasta, rice or with crusty bread.