Herbed Chicken Cacciatore Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 2 whole chicken legs with thighs attached (about 1/2 lb. each) | ||
| Mushrooms | 1/4 pound, sliced | |
| Onion | 1 Small, sliced | |
| 1 green pepper, seeded and finely chopped | ||
| Garlic | 1 Clove (5gm), pressed | |
| 1/4 cup dry white wine or regular-strength chicken broth | ||
| Tomato sauce | 1 Can (10oz) | |
| Salt | 3/4 Teaspoon | |
| 1/8 teaspoon each marjoram, oregano, and thyme leaves, crumbled | ||
| 1/2 teaspoon chicken stock base | ||
| Parsley | 1 Tablespoon, minced | |
Directions
Heat butter and oil in a wide frying pan over medium-high heat.
Add chicken and cook, turning, until browned on all sides; remove from pan and set aside.
Add mushrooms, onion, green pepper, and garlic to pan drippings and cook, stirring, until onion is limp (about 5 minutes).
Stir in wine, tomato sauce, salt, marjoram, oregano, thyme, stock base, and parsley.
Return chicken to pan.
Bring liquid to boiling, reduce heat, cover, and simmer for about 40 minutes or until meat is no longer pink when slashed in thickest part.
If sauce is too thin, remove chicken to a serving dish and keep warm; bring sauce to a boil, then cook, uncovered, stirring, until slightly thickened.
Pour over chicken.
Add chicken and cook, turning, until browned on all sides; remove from pan and set aside.
Add mushrooms, onion, green pepper, and garlic to pan drippings and cook, stirring, until onion is limp (about 5 minutes).
Stir in wine, tomato sauce, salt, marjoram, oregano, thyme, stock base, and parsley.
Return chicken to pan.
Bring liquid to boiling, reduce heat, cover, and simmer for about 40 minutes or until meat is no longer pink when slashed in thickest part.
If sauce is too thin, remove chicken to a serving dish and keep warm; bring sauce to a boil, then cook, uncovered, stirring, until slightly thickened.
Pour over chicken.
Chef
