Using Chicken Breasts
I love using chicken thighs in this recipe. Their flavor compliments the other ingredients so well. That being said, if you prefer chicken breasts, you can absolutely use that. You will want to cut the chicken into cutlets, butterflying each breast open and cut into two chicken cutlets. The breasts will also need to cook a small amount longer. Use an instant read thermometer to determine when they reach 165 degrees Fahrenheit. The result is my own spin on a classic recipe that kids will love and you will find easy to whip up. Another thing I love about this recipe is that it is truly to tweak so that it works exactly for your family. If your family doesn’t love capers, just leave them out. If you are also married to someone who is mortal enemies with onions, just swap it out for some onion powder. I love recipes that we can make our own, and this one is perfect for that.
Prepare the chicken. Pat the chicken dry and season it with salt and pepper. Then roll the chicken in the flour so that it is lightly coated. Read more about this below. Cook the chicken. In a hot skillet, brown the chicken on both sides. Remove it from the skillet at set aside. Sauté the vegetables. Add the garlic, onion, mushrooms, and peppers to the skillet and cook until the onion is translucent. Make the sauce. Add the wine to the pan and scrape down any brown bits. Stir in the tomatoes, oregano, and capers. Return the chicken to the pan and bring to a boil. Cover and reduce to a simmer for 20 minutes. Serve over spaghetti. Garnish with fresh parsley and parmesan.
Dredging the chicken in flour gives it a perfect coating, very different than deep frying chicken which results in a crisp exterior. Make sure to season the chicken thighs with salt and pepper before dredging them in flour or the seasonings won’t stick. I often get asked when making a recipe that asks for wine if the alcohol will cook off. The general rule is that it has to cook for at least three hours to completely cook out of a dish, which does not happen in this chicken cacciatore recipe. If you prefer to make this recipe without wine, I recommend replacing it with chicken broth or vegetable broth to deglaze the pan. If you are not a big wine drinker, I recommend buying a pack of small bottles of wine to keep in your pantry for when you need red wine for a recipe like this one.
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