Chicken Cacciatore

My mom used to make a tomato and chicken recipe that she called chicken cacciatore.  My guess is that it was a little less complicated than this one.  It probably involved a can of tomatoes, one chopped up onion, and enough water to braise the chicken.

This recipe from Giada De Laurentiis isn't much more complicated.  Sure, it has more ingredients, but none of them are odd or unusual.  You can tell from reading it that this is a tried-and-true recipe.  I have simplified it some, and taken out a couple of ingredients.  Served over pasta or rice, this is certain to be a family favorite.

2 lbs bone-in chicken pieces (preferably thighs and breasts)
salt and pepper to taste
*3 Tb olive oil
1/2 C flour
1 medium onion, chopped
*3 cloves garlic, finely chopped
*3/4 C dry white wine
1 28 oz can diced tomatoes in juice
3/4 C (or more) reduced-sodium chicken broth
*1-1/2 tsp dried oregano
*Dried basil flakes for garnish

1.  While chopping the onion and garlic, reduce the wine by half in a saucepan over medium heat.

2.  Sprinkle the chicken pieces with salt and pepper, then dredge in flour to coat.

3.  Heat oil in a large, deep-sided skillet with a lid.  Add onion, garlic, and chicken.  Turn chicken when lightly browned, about 3 minutes.

4.  When chicken is browned on all sides and onion is wilted, add wine, broth, tomatoes with their juice, and oregano.  Add more broth as needed to cover chicken at least 2/3.  Bring to a boil, lower heat to a simmer, and cover skillet.

5.  Cook chicken for 15 minutes, then turn over pieces.  Recover and cook until chicken registers 165º on a thermometer, about 15-25 minutes, depending on thickness of meat.

6.  Remove chicken to serving dish.  If sauce is too thin, turn up heat and reduce to desired thickness.  Pour over chicken and serve hot.

Difficulty rating  π