>>21472466
Chicken cacciatore, though I usually use thighs because it's cheaper. I don't have exact measurements for anything I cook because I cook by taste, look, smell and feel.
Marinate the chicken with quite a lot of olive oil, a little bit of sesame oil, a little bit of lemon juice, a little bit of rice vinegar, a fair amount of dried oregano and just a dash of cayenne. Refrigerate for at least an hour, best results at four hours of marination.
When ready to cook, dredge your chicken in flour seasoned with salt and pepper; cooking in batches of no more than two chicken pieces at a time, sear both sides in olive oil and set aside; the chicken will still be raw, but that's fine at this stage. Add a touch more oil, sweat brunoise white onion and minced garlic. Deglaze with a big glug of white wine, use a wooden spoon to scrape up the fond and let it dissolve into the wine and reduce by half. Add in a little bit of chicken stock, one or two cans of diced tomatoes, with the liquid inside the cans, put the chicken back in the pot, let it all summer until the chicken has an internal temperature of 162 degrees freedomheit, set aside the chicken and let it rest; residual heat will take it to 165, maybe even a bit higher. Let your sauce reduce a bit more or if you want to speed it up, a little corn starch slurry will thicken it up fast, throw in a knob of butter for a nice sheen to the sauce, serve with pasta. I usually start boiling the pasta about halfway through cooking the cacciatore, so it all comes out at the same time. Simple, tasty, can make a big batch, kid friendly if you have children (my thirteen month old son loves it) and it's all done in about thirty minutes.
Sauteed mushrooms are also a common ingredient but I just didn't have mushrooms in my fridge tonight and didn't want to go to the store.