Chicken Cacciatore With Brandy Recipe
Ingredients
| 1 5-pound chicken, cut into 8 pieces | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Shiitake mushrooms | 1/2 pound, sliced | |
| Garlic | 3 Clove (5gm) | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Basil | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Tomato sauce | 5 Tablespoon | |
| Seasoned salt | To Taste | |
| Brandy | 2 Tablespoon | |
Directions
In a large skillet, saute chicken in olive oil until light golden brown, about 20 minutes.
Heat butter in a separate skillet until melted; add onion and mushrooms and saute until golden.
Add garlic.
Cook for 4 more minutes.
Spoon mushrooms, onions, and garlic over chicken.
Pour on wine.
Add bay leaves, basil, and pepper.
Simmer for about 8 minutes, uncovered.
Stir in tomato sauce.
Salt to taste.
Cook, uncovered, over low heat for 15 more minutes.
Add brandy, and serve.
Heat butter in a separate skillet until melted; add onion and mushrooms and saute until golden.
Add garlic.
Cook for 4 more minutes.
Spoon mushrooms, onions, and garlic over chicken.
Pour on wine.
Add bay leaves, basil, and pepper.
Simmer for about 8 minutes, uncovered.
Stir in tomato sauce.
Salt to taste.
Cook, uncovered, over low heat for 15 more minutes.
Add brandy, and serve.
Chef
