Chicken Cacciatore Using Red Wine Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Chicken breasts | 4 | |
| Canned tomatoes | 125 Gram | |
| Button onions - 125 grams / 4 ounces | ||
| Button mushrooms | 125 Gram | |
| Red wine | 125 Ounce | |
| Dried oregano - 5 millilitres / 1 level teaspoon | ||
| Dried marjoram - 5 millilitres / 1 level teaspoon | ||
| Dried sage - pinch | ||
| Chicken stock cubes - 2 | ||
| Water - 575 millilitres / 1 pint | ||
| Corn flour - 15 millilitres / 1 level tablespoon | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Remove and discard skin from chicken breasts.
2. Dice tomatoes.
3. Preheat oven to 350° Fahrenheit.
MAKING
4. In a saucepan, put together diced tomatoes along with their juices, onions, mushrooms and red wine; bring mixture to a boil and then simmer for 5 minutes.
5. Stir in herbs, water, and stock cubes; bring back to boil.
6. In a cup, mix corn flour in little cold water and stir into the sauce.
7. Season with salt and pepper to taste.
FINALISING
8. In a casserole dish, place chicken and pour sauce on top and bake in preheated oven for 45 minutes.
SERVING
9. In a soup plate, serve hot Chicken Cacciatore either with rice or noodles.
1. Remove and discard skin from chicken breasts.
2. Dice tomatoes.
3. Preheat oven to 350° Fahrenheit.
MAKING
4. In a saucepan, put together diced tomatoes along with their juices, onions, mushrooms and red wine; bring mixture to a boil and then simmer for 5 minutes.
5. Stir in herbs, water, and stock cubes; bring back to boil.
6. In a cup, mix corn flour in little cold water and stir into the sauce.
7. Season with salt and pepper to taste.
FINALISING
8. In a casserole dish, place chicken and pour sauce on top and bake in preheated oven for 45 minutes.
SERVING
9. In a soup plate, serve hot Chicken Cacciatore either with rice or noodles.
Chef
