P3 Chicken Cacciatore

6- 100g chicken breasts

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

2 grissini, crushed, for dredging

3 tablespoons chicken broth

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

1 1/2 cup chicken broth (or 3/4 cup red wine & 3/4 cup broth)

1 ( 28-ounce) can diced tomatoes with juice

3 tablespoons drained capers

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves

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

In a large heavy saute pan, heat the 3 tbsp broth over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Add more broth as it evaporates. 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 pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the remaining broth 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.

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 serve.

This recipe is also excellent in a slow cooker on low.