Let me start by saying that I love my dad. He’s a really great guy, but he has one huge flaw – he strongly dislikes cooked tomatoes. This meant that pasta dishes were rarely on the menu for dinner in our house. Another thing about my dad is that he travels frequently on business, which meant that my mom would allow my sister and I to have pancakes for dinner and all of the dishes we loved that dad didn’t. One of my favorites was chicken cacciatore.
This recipe varies from the traditional dish in a few ways. I don’t braise the chicken, but instead bake it separately in the oven. Rather than serving the dish on a pasta, I add white beans into the vegetables and instead of red wine, I added white wine in with the chicken while it bakes.
However, just like the classic recipe, this dinner is comfort food at its best. It’s warm and filling with tons of flavor and a good go-to in the winter.
Chicken Cacciatore with White Beans
- 4-6 chicken thighs, bone in with skin
- 1/4 cup flour
- 2 tbsp oregano, divided
- salt and pepper to taste
- 1/4 cup dry white wine
- 3 large cloves garlic, grated
- 1 large white or yellow onion
- 1 green bell pepper (green adds a nice contrast in color, you could use any bell pepper on hand though)
- 1 15 oz can diced tomatoes plus liquid
- 1 15 oz can cannelloni beans, drained and rinsed (feel free to use any other white bean on hand)
- 1 tbsp Worcestershire sauce
- 2 tsp capers plus liquid
Preheat your oven to 375 and get some oil heating up in a skillet. While things are getting hot, put the flour, 1/2 the oregano and a few shakes of salt and pepper into a resealable plastic bag. Drop in the chicken and shake it up to dredge the meat. Shake off any excess flour and place the chicken in the skillet skin side down. Brown the meat on both sides for about 4-5 minutes per side.
Once your chicken is browned, place the pieces skin side up in a baking dish and pour in the wine. Place in the oven for 30-35 minutes, or until the chicken is cooked through.
Now that your chicken is baking, heat some more oil in your skillet or a Dutch oven. Grate in the garlic and add the onion and pepper. When your veggies start to brown add in the tomatoes with their liquid and the beans. Using your spatula, scrape up the brown bits at the bottom of the pan to get the flavors in your sauce. Add in the Worcestershire sauce, capers, the remaining oregano, and a few shakes of pepper. There’s no need to add any salt, you’ll get all you need from the capers.
Bring the mixture to a boil and reduce to simmer. Continue simmering until the chicken is done and then serve!