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San Marzano Chicken Cacciatore
San Marzano tomatoes make the sauce extra-special
- 4 chicken leg quarters separated into thigh and drumstick
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup flour
- 3 tbs olive oil
- 28 oz San Marzano tomatoes
- 1 red bell pepper chopped
- 1 small onion chopped
- 3 cloves garlic minced
- 3/4 cup dry white wine
- 3/4 cup chicken stock
- 1 1/2 tsp dried oregano
- 1/4 cup chopped fresh basil
Heat oil in a large skillet over medium-high heat.
Dredge chicken in the flour and brown well on both sides; remove to a plate.
In the same pan you browned the chicken, add the bell pepper, onion and garlic and cook until the onion just begins to get tender. Stir frequently so this mixture doesn't burn.
Add the wine and simmer until the liquid is reduced by half; about 5 minutes.
Add the tomatoes, stock and oregano. Stir well. Add the chicken back to the skillet and turn so it's coated with sauce. Bring the sauce to a boil then reduce heat to medium-low and simmer until the chicken tests done (160F/80C) about 30-40 minutes.
Stir in the chopped fresh basil.
Serve immediately--nice with pasta.
Serving: 1serving | Calories: 578kcal | Carbohydrates: 29g | Protein: 29g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1046mg | Potassium: 893mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1371IU | Vitamin C: 60mg | Calcium: 109mg | Iron: 4mg