I LOVE cooking anything with peppers, onions, and garlic. When sauteeing these vegetables, the smell is AH-MAY-ZING. Afritada, sausage and peppers, and chicken cacciatore. SO GOOD. Actually anything with peppers I think I love. I have a slight addiction to them. My dad used to grow them in our backyard when I was younger and it just reminds me of him. During the summer months, there were so many that bloomed, that we’d grill them and have them for dinner. So fresh and plain, yet SO.DAMN.GOOD. (pardon my french)
Recently, I tried Giada’s version. I wasn’t going to try it because it had capers in it, which seemed a bit odd to me, but I decided I’d be adventurous. Still good, although different. When I make this dish again, I’d add some heat (red pepper flakes or fresno chilis) while sautee-ing the vegetables. The saltiness from the capers and salt and sourness from the tomatoes and wine were there, but there was another depth of flavor missing. I added a touch of creaminess by sprinkling the pappardelle noodles with parmesan cheese and pepper which just married the flavors so well together. DELISH!
Modifications by me in red
*I know those are fusili noodles and it says fromvatoca.wordpress.com. It’s an old picture and I’ve been meaning to share it with you.
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
1 tsp of red pepper flakes
1 tbsp of fresh cut parsley for garnish
*Note: To make the dish lighter I took the skin off the chicken and used only 1 breast and two more thighs for more flavor slash bump up the iron.
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell peppers, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with red chili flake, salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. 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 just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and parsley and serve with pasta.