One doesn't always see recipes for chicken cacciatore in all Italian cookbooks or even American cookbooks. There are various ways of making this dish. For instance, my mother makes it without tomato sauce. Although I like the results she gets, it reminds me of a French dish more than an Italian dish. The following recipe does contain tomato sauce though otherwise it is close to what my mother makes. I hope you like this recipe and let me know if you try it. ENJOY
INGREDIENTS:
3 to 4 lb whole chicken fryer cut into pieces
1/2 cup of virgin olive oil
1 to 2 medium onions peeled and sliced
5 or so cloves of garlic, smashed, peeled and
rough cut
1 cup Pinot Grigio or any good dry white
or red (Merlot is good) wine
2 cups crimini mushrooms, quartered
1 green pepper rough cut
1 6oz can of Contadina tomato paste
1 lg can of Contadina crushed tomatoes
1/2 tsp Kosher salt or 1 tsp regular salt
2 tsp of sugar
1/2 tsp coarse pepper or 1 tsp regular pepper
2 tab of dried basil
DIRECTIONS:
1. pour 1/2 cup of virgin olive oil in a large
fry pan over moderately high heat
2. when the oil is hot add fry dried pieces of
chicken (don't crowd the pieces which
means to fry a few at a time) until all are
browned then set aside
3. in the same oil fry the onions and garlic
until slightly browned (don't burn the garlic)
set aside
4.(you may have to add a little more oil if
necessary to the pan) add the mushrooms
and peppers and fry about 10 to 15 minutes
until slightly browned and set aside
5. pour the 6 oz can of tomato paste into the
fry pan and saute about 5 to 7 minutes
6. pour the crushed tomatoes into the fry
fry pan and stir until incorporated
7. add the wine into the sauce and stir
until incorporated
8. add the sugar, pepper,salt, and basil into the tomatoes
and stir until incorporated about 10 minutes
9. return the onions, peppers, mushrooms, and chicken into
the pan and cover and cook about 30 minutes
10. this recipe will serve 8 or more persons generously ENJOY
INGREDIENTS:
3 to 4 lb whole chicken fryer cut into pieces
1/2 cup of virgin olive oil
1 to 2 medium onions peeled and sliced
5 or so cloves of garlic, smashed, peeled and
rough cut
1 cup Pinot Grigio or any good dry white
or red (Merlot is good) wine
2 cups crimini mushrooms, quartered
1 green pepper rough cut
1 6oz can of Contadina tomato paste
1 lg can of Contadina crushed tomatoes
1/2 tsp Kosher salt or 1 tsp regular salt
2 tsp of sugar
1/2 tsp coarse pepper or 1 tsp regular pepper
2 tab of dried basil
DIRECTIONS:
1. pour 1/2 cup of virgin olive oil in a large
fry pan over moderately high heat
2. when the oil is hot add fry dried pieces of
chicken (don't crowd the pieces which
means to fry a few at a time) until all are
browned then set aside
3. in the same oil fry the onions and garlic
until slightly browned (don't burn the garlic)
set aside
4.(you may have to add a little more oil if
necessary to the pan) add the mushrooms
and peppers and fry about 10 to 15 minutes
until slightly browned and set aside
5. pour the 6 oz can of tomato paste into the
fry pan and saute about 5 to 7 minutes
6. pour the crushed tomatoes into the fry
fry pan and stir until incorporated
7. add the wine into the sauce and stir
until incorporated
8. add the sugar, pepper,salt, and basil into the tomatoes
and stir until incorporated about 10 minutes
9. return the onions, peppers, mushrooms, and chicken into
the pan and cover and cook about 30 minutes
10. this recipe will serve 8 or more persons generously ENJOY
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