Chicken Cacciatore Recipe
Italian cuisine is one of the finest and richest in my opinion and I recommened that you try this awesome recipe of Chicken Cacciatore that it has to offer. Use the freshest of Chicken available to get a great Chicken Cacciatore. This Italian recipe of Chicken Cacciatore is relished the world over. This Chicken Cacciatore when served as Main Dish is sure to please your family members. It is highly recommended, you must try this Chicken Cacciatore recipe.
Ingredients
1 broiler-fryer chicken, 3 to 3 1/2 pounds (1350 to 1600 g), cut up into 8 pieces
1 tablespoon (15 ml) olive oil
4 ounces (115 g) fresh mushrooms, finely chopped
1 medium onion, chopped
1 medium clove garlic, minced
1/2 cup (125 ml) dry white wine
1 1/2 tablespoons (22 ml) white wine vinegar
1/2 cup (125 ml) chicken broth
1 teaspoon (5 ml) dried basil, crumbled
1/2 teaspoon (2 ml) dried marjoram, crumbled
1/2 teaspoon (2 ml) salt
1/8 teaspoon (0.5 ml) pepper
1 can (14 1/2 ounces or 415 g) whole peeled tomatoes
8 Italian- or Greek-style black olives
1 tablespoon (15 ml) chopped fresh parsley
Directions
Rinse chicken; drain and pat dry.
Heat oil in large non-corrosive skillet over medium heat.
Add as many chicken pieces as will fit in single layer without crowding.
Cook, turning once, until chicken is brown, about 8 minutes per side; remove chicken to flameproof casserole or Dutch oven.
Repeat until all chicken has been browned.
Add mushrooms and onion to drippings remaining in skillet.
Saute over medium heat until onion is soft, about 5 min-tues.
Add garlic; saute 30 seconds.
Add wine and vinegar to skillet; cook over medium-high heat until liquid is almost completely evaporated, about 5 minutes.
Stir in chicken broth, basil, marjoram, salt and pepper.
Remove from heat.
Press tomatoes and their liquid through sieve into bowl; discard seeds.
Stir sieved tomatoes into onion mixture in skillet.
Heat to boiling; boil uncovered 2 minutes.
Pour tomato-onion mixture over chicken.
Heat to boiling; reduce heat to low.
Simmer covered until chicken is tender, about 25 minutes.
Remove chicken pieces to serving dish; keep warm.
Heat tomato-onion mixture to boiling; boil uncovered over medium-high heat 5 minutes.
Cut olives in half, remove and discard pits.
Add olives and parsley to sauce; cook 1 minute longer.
Pour sauce over chicken and serve.
Heat oil in large non-corrosive skillet over medium heat.
Add as many chicken pieces as will fit in single layer without crowding.
Cook, turning once, until chicken is brown, about 8 minutes per side; remove chicken to flameproof casserole or Dutch oven.
Repeat until all chicken has been browned.
Add mushrooms and onion to drippings remaining in skillet.
Saute over medium heat until onion is soft, about 5 min-tues.
Add garlic; saute 30 seconds.
Add wine and vinegar to skillet; cook over medium-high heat until liquid is almost completely evaporated, about 5 minutes.
Stir in chicken broth, basil, marjoram, salt and pepper.
Remove from heat.
Press tomatoes and their liquid through sieve into bowl; discard seeds.
Stir sieved tomatoes into onion mixture in skillet.
Heat to boiling; boil uncovered 2 minutes.
Pour tomato-onion mixture over chicken.
Heat to boiling; reduce heat to low.
Simmer covered until chicken is tender, about 25 minutes.
Remove chicken pieces to serving dish; keep warm.
Heat tomato-onion mixture to boiling; boil uncovered over medium-high heat 5 minutes.
Cut olives in half, remove and discard pits.
Add olives and parsley to sauce; cook 1 minute longer.
Pour sauce over chicken and serve.
