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Dinner

Chicken Cacciatore with Margherita® Pepperoni

alarm
Total Time:
1 hr 30 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Margherita® pepperoni adds the perfect twist to this classic, easy-to-prepare Italian dish. Makes any weeknight dinner seem like a special occasion!

Margherita® pepperoni adds the perfect twist to this classic, easy-to-prepare Italian dish. Makes any weeknight dinner seem like a special occasion!

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Chicken Cacciatore with Margherita® Pepperoni
alarm
Total Time:
1 hr 30 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImagePepperoni Stick 8 Oz.
  • 4 Chicken Thighs4
  • 2 Chicken Breasts With Skin And Backbone, Halved Crosswise2
  • 2 Tsp. Salt, Plus More To Taste2 Tsp.
  • 1 Tsp. Freshly Ground Black Pepper, Plus More To Taste1 Tsp.
  • 1/2 Cup All Purpose Flour, For Dredging1/2 Cup
  • 3 Tbsp. Olive Oil3 Tbsp.
  • 8 Ounces Margherita® Pepperoni, Diced8 Ounces
  • 1 Large Yellow Bell Pepper, Chopped1
  • 1 Onion, Chopped1
  • 3 Garlic Cloves, Finely Chopped3
  • 3/4 Cup Dry White Wine3/4 Cup
  • 1 (28-Ounce) Can Diced Tomatoes With Juice1
  • 3/4 Cup Chicken Broth3/4 Cup
  • 3 Tbsp. Drained Capers3 Tbsp.
  • 1 1/2 Tsp. Dried Oregano Leaves1 1/2 Tsp.
  • 1/4 Cup Coarsely Chopped Fresh Basil Leaves1/4 Cup

Instructions


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

  2. In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.

  3. Add the Margherita® pepperoni, 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, broth, capers and oregano.

  4. 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.

  5. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon sauce over the chicken and garnish with the basil to serve.

There's Italian, and then there's Margherita

Ingredients


  • 4 Chicken Thighs4
  • 2 Chicken Breasts With Skin And Backbone, Halved Crosswise2
  • 2 Tsp. Salt, Plus More To Taste2 Tsp.
  • 1 Tsp. Freshly Ground Black Pepper, Plus More To Taste1 Tsp.
  • 1/2 Cup All Purpose Flour, For Dredging1/2 Cup
  • 3 Tbsp. Olive Oil3 Tbsp.
  • 8 Ounces Margherita® Pepperoni, Diced8 Ounces
  • 1 Large Yellow Bell Pepper, Chopped1
  • 1 Onion, Chopped1
  • 3 Garlic Cloves, Finely Chopped3
  • 3/4 Cup Dry White Wine3/4 Cup
  • 1 (28-Ounce) Can Diced Tomatoes With Juice1
  • 3/4 Cup Chicken Broth3/4 Cup
  • 3 Tbsp. Drained Capers3 Tbsp.
  • 1 1/2 Tsp. Dried Oregano Leaves1 1/2 Tsp.
  • 1/4 Cup Coarsely Chopped Fresh Basil Leaves1/4 Cup

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