Chicken Cacciatore Using Sweet Vermouth Recipe
Ingredients
| Chicken breast halves | 8 | |
| All-purpose flour | ||
| Olive oil | 1/3 Cup (16 tbs) | |
| Large onion- 1, chopped | ||
| Cloves garlic- 3 or 4 , minced | ||
| Mushrooms | 1/2 pound, sliced | |
| Whole tomatoes- 2 (16-ounce) cans , undrained and quartered | ||
| Jar whole pimientos- 1 (4-ounce) , undrained and sliced | ||
| Sweet vermouth | 1/2 Cup (16 tbs) | |
| Bay leaves | 3 | |
| Dried thyme | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Salt | 1 To taste | |
| Ground pepper | 1/4 Teaspoon | |
| Medium-size green peppers- 2, cut into strips | ||
| Hot cooked spaghetti | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. Place the chicken, sprinkle salt and pepper, dredge in flour
2. In a Dutch oven, heat oil and cook chicken to the oven and saute for about 4 to 5 minutes on each side
3. Once sauteed properly, then remove the chicken from the Dutch oven, and drain them on paper towels
4. In the Dutch oven, and onion and garlic and saute over 5 minutes and boil it, simmer uncovered for 30 minutes
5. Remove bay leaves before serving
SERVING
6. Serve over spaghetti
1. Place the chicken, sprinkle salt and pepper, dredge in flour
2. In a Dutch oven, heat oil and cook chicken to the oven and saute for about 4 to 5 minutes on each side
3. Once sauteed properly, then remove the chicken from the Dutch oven, and drain them on paper towels
4. In the Dutch oven, and onion and garlic and saute over 5 minutes and boil it, simmer uncovered for 30 minutes
5. Remove bay leaves before serving
SERVING
6. Serve over spaghetti
Chef
