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chicken cacciatore recipe

Written on Friday, October 7, 2016 | 11:36:00 AM




makes: 4 servings (2 pieces chicken and 1 2⁄3 cups vegetable sauce each)

prep: 40 minutes         cook: 1 hour 

Ingredients : 
- 1⁄3 cup flour
- 2 pounds chicken thighs and/or drumsticks, skinned (8 pieces)
- ¼ teaspoon kosher salt or sea salt
- 1⁄8 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 small carrots, peeled and cut crosswise into thirds
- 3 stalks celery, cut crosswise into quarters
- 1 medium onion, coarsely chopped (½ cup)
- 8 cloves garlic, peeled and thinly sliced
- ¼ cup tomato paste
- 1 cup reduced-sodium chicken broth
- 1 cup dry red wine or cranberry juice
- 2 tablespoons white wine vinegar
- 6 medium roma tomatoes, coarsely chopped
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley

Preparation Method :
1) Spread flour in a shallow dish. Season chicken pieces with the salt and pepper. Dip chicken in the flour, turning to coat evenly and gently shaking off excess.

2) In a 5-quart Dutch oven heat oil over medium-high heat. Add chicken pieces; cook about 6 minutes or until browned, turning occasionally.

3) Remove chicken from Dutch oven; set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally.

4) Stir in tomato paste. Add broth, wine, and vinegar; bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender.

5) To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley.

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