Classic Chicken Cacdatore Recipe
Ingredients
| 3 to 3 1/2-pound frying chicken, cut up | ||
| Butter/Margarine | 2 Tablespoon | |
| 2 tablespoons olive oil or salad oil | ||
| 1 medium-size onion, chopped | ||
| Garlic | 1 Clove (5gm), pressed | |
| Stalk celery | 1 Large, finely chopped | |
| 1 medium-size carrot, shredded | ||
| 1/4 pound medium-size mushrooms, quartered | ||
| Tomatoes | 1 Can (10oz) | |
| Dry red wine | 1/3 Cup (16 tbs) | |
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Rosemary | 1/2 Teaspoon | |
| 1/4 teaspoon each dry basil and oregano leaves | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken and pat dry.
Melt butter in oil in a wide frying pan over medium-high heat.
Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Discard all but 3 tablespoons drippings.
Add onion, garlic, celery, carrot, and mushrooms to pan.
Cook, stirring occasionally, until onion is soft.
Return chicken to pan; stir in tomatoes (break up with a spoon) and their liquid, wine, 1/4 cup of the parsley, rosemary, basil, and oregano.
Bring to a boil; reduce heat, cover, and simmer, turning once, until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Transfer chicken to a platter and keep warm.
Skim and discard fat from sauce; season to taste with salt and pepper.
Increase heat to high and boil, stirring, until slightly thickened.
Spoon over chicken and sprinkle with remaining parsley.
Rinse chicken and pat dry.
Melt butter in oil in a wide frying pan over medium-high heat.
Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Discard all but 3 tablespoons drippings.
Add onion, garlic, celery, carrot, and mushrooms to pan.
Cook, stirring occasionally, until onion is soft.
Return chicken to pan; stir in tomatoes (break up with a spoon) and their liquid, wine, 1/4 cup of the parsley, rosemary, basil, and oregano.
Bring to a boil; reduce heat, cover, and simmer, turning once, until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Transfer chicken to a platter and keep warm.
Skim and discard fat from sauce; season to taste with salt and pepper.
Increase heat to high and boil, stirring, until slightly thickened.
Spoon over chicken and sprinkle with remaining parsley.
Chef
