My name is Chad and I am the Dining Services Director. I grew up in Spokane, Washington, and went to culinary school in Portland, Oregon. I have worked in the food industry throughout our country. I got into the culinary field because of my love for making people happy as well as my love for food. My favorite foods to prepare are Mediterranean dishes, because we are able to grow most of the ingredients in our region. 

I’d like to share my favorite recipe with you this month so you can enjoy it at home and share with friends with family. We hope to see you soon in the dining room. We have delicious meals each and every day. Join us!

Chicken Cacciatore

Ingredients:

4 chicken thighs 
2 chicken breasts with skin and backbone, halved crosswise 
2 teaspoons salt, plus more to taste 
1 teaspoon freshly ground black pepper, plus more to taste 
1/2 cup all purpose flour, for dredging 
3 tablespoons olive oil 
1 large red bell pepper, chopped 
1 onion, chopped 
3 garlic cloves, finely chopped 
3/4 cup dry white wine 
1 (28-ounce) can diced tomatoes with juice 
3/4 cup reduced-sodium chicken broth 
3 tablespoons drained capers 
1 1/2 teaspoons dried oregano leaves 
1/4 cup coarsely chopped fresh basil leaves 


Directions:

  1. Sprinkle the chicken pieces with 1 teaspoon of salt and 1 teaspoon of pepper. Dredge the chicken pieces in the flour to coat lightly.
  2. In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté 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 sauté 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.
  3. 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.

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