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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Traditional cacciatore recipe, great in winter and works well in summer. Ingredients:
24 ounces three and a half pound chicken, cut into 8 serving pieces |
3/4 teaspoon black pepper |
2 tablespoons olive oil |
1 large onion, chopped |
1 red bell pepper, chopped |
4 garlic cloves, chopped |
1/2 cup dry red wine |
28 oz whole tomatoes in juice |
1/2 cup chicken stock or reduced-sodium chicken broth |
Directions:
1. This recipe is at , one of my favorite websites. In order to get the calorie count right on the serving, I had to put the chicken in a little strangely, you need a 3.5 pound chicken. I buy mine at the farmer's market from a farm I've visted. Cut the chicken into 8 pieces (I use poultry sheers). I make broth out of the back and neck - just place in a pot, cover with water, add a thickly sliced onion, celery stalk (or two), oregano, thyme, coarsely ground pepper, and a bay leaf. bring to a boil and simmer for an hour. Or until your house smells wonderful. In the winter I let this simmer for a couple of hours.
2. After cutting, pat chicken dry and sprinkle on all sides with pepper and salt if wanted. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken to a plate.
3. Reduce heat to moderate and add onion, bell pepper, and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits, until onion and garlic are golden, 8 to 10 minutes. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes. Add tomatoes with their juice and simmer, breaking up tomatoes with a wooden spoon, 5 minutes. Add chicken stock and nestle chicken pieces in sauce. Pour in any dripped juices from the chicken.
4. Simmer, loosely covered with foil or the pot lid, until chicken is cooked through, 35 to 45 minutes. Season with fresh thyme and a bit more pepper. For a thicker sauce, transfer cooked chicken to a platter and keep warm, covered, then boil sauce until it reaches desired consistency.
5. Read More /recipes/food/views/Chicken-Cacciatore-233532#ixzz0w2N3FKbZ
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