Tyler Florence’s Ultimate Chicken Cacciatore | Tyler’s Ultimate | Food Network

Tyler makes this traditional Italian meal with roasted red peppers, braised chicken, lemon pieces and !
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Chicken Cacciatore
Level: Easy
Overall: 50 min
Prep: 20 min
Prepare: 30 minutes
Yield: 6 servings


6 red bell peppers
Extra-virgin olive oil
Sea salt and newly ground black pepper
1 1/2 cups versatile flour
2 tablespoons garlic powder
1 tablespoon dried oregano
1 egg
2 cups milk
1 (3 1/2- pound) entire chicken, cut into 8 pieces
6 garlic cloves, cut in half lengthwise
1 onion, sliced thin
2 ripe tomatoes, coarsely chopped
1/2 lemon, sliced in paper-thin circles
3 anchovy fillets
1 tablespoon capers
1 teaspoon red pepper flakes
1/2 lot fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the meal).
1 cup dry gewurztraminer.


Start by preparing the peppers because they will take the longest. Preheat the broiler. Take out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Position them on a cookie sheet, skin side up, and broil for 10 minutes, till truly charred and blistered. Put the peppers into a bowl, cover with cling wrap, and steam for about 10 minutes to loosen the skins. Peel the peppers and approximately slice into portions; set aside.

Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper. Blend the egg and milk together in a shallow bowl. Dig up the chicken pieces in the flour and tap off the excess. Dip each piece in the egg wash to coat and then dig up with the flour once again. Place a Dutch oven over medium heat and pour in about 1/4-inch of oil. Pan-fry the chicken in batches, skin side down, up until crisp, about 8 minutes. Turn the chicken over and brown the other side about 10 minutes longer. Eliminate the chicken to a side plate, pour out the oil, and clean out the pot.

Put the pot back on the stove and coat with 1/4 cup of oil. Include the garlic, onion, tomatoes, lemon pieces, , capers, red pepper flakes, half the roasted red peppers, and half the basil. Season with salt and pepper. This part of the is going to be your base. What we are looking for is an aromatic vegetable pulp, so simmer for about 20 minutes, stirring frequently, till whatever breaks down.

Include the staying roasted peppers and the staying basil. Tuck the chicken into the stewed peppers and pour in the red wine. Turn the heat to low, cover, and simmer for 20 minutes, up until the chicken is prepared.

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Tyler Florence's Ultimate Chicken Cacciatore|Tyler's Ultimate|Food Network.

Tyler Florence's Ultimate Chicken Cacciatore | Tyler's Ultimate | Food Network

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