Chicken Leg Cacciatore With Sweet Peppers Fennel And Green Olives Food

CHICKEN-LEG CACCIATORE WITH SWEET PEPPERS, FENNEL, AND GREEN OLIVES

Steps:

• Place chicken legs and thighs in a large bowl; add brine and toss to coat. Transfer to refrigerator for 30 minutes. Remove chicken from brine and pat dry.
• Preheat broiler and preheat oven to 375 degrees.
• Season chicken with 1 teaspoon salt, 1/2 teaspoon pepper, oregano, and 1 tablespoon olive oil. Place chicken on a broiler pan on the middle rack and broil until skin begins to crisp, about 2 1/2 minutes. Rotate pan and continue cooking until skin is crisp, about 2 1/2 minutes more.
• Transfer chicken to oven and bake until juices run clear, about 15 minutes.
• Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil. Add sausage and cook until fat is rendered, about 2 minutes. Add onion, fennel, and remaining salt. Cover pan and let cook until vegetables are just softened, about 3 minutes.
• Uncover and stir in garlic; cook for 1 minute. Add wine and cook until evaporated, about 30 seconds. Add roasted peppers and tomatoes; cook until tomatoes are broken down, vegetables have softened, and mixture is thickened, about 20 minutes.
• Add olives and cook, stirring, for 1 minute. Remove pan from heat and add basil, parsley, and chicken; stir to coat. Serve immediately with generous portions of sauce poured over the chicken.

CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. 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 wine 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, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• 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.