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Chicken Cacciatore

Posted May 9, 2007 – 6:27 pm in: Italian, Poultry

Ingredients:

  • 1 ounce dried mushrooms
  • 1 medium chicken, cut into pieces 
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 ( 28-ounce) can diced tomatoes with juice
  • 1/2 teaspoon of freshly ground allspice
  • 2 bay leaves
  • 1 1/2 teaspoons dried thyme leaves

Garnish:

Chop together, the zest of one lemon, 1 clove garlic, cup fresh basil leaves.

Directions:

  • Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
  • In a large, heavy saute pan, heat the oil over a medium-high heat.
  • Add the chicken pieces to the pan and saute until browned. If all the chicken does not fit in the pan, saute it in 2 batches.
  • Transfer the chicken to a plate and set aside.
  • Add onion to pan and saute over medium heat until the onion is tender, about 5 minutes. Season with remaining salt and pepper.
  • Add the wine and simmer until reduced by half.
  • Stir in the tomato paste, tomatoes with their juice, broth, allspice, bay leaves and thyme.
  • Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
  • Continue simmering over medium-low heat until the chicken is just cooked through, about 40 minutes.
  • Transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly.
  • Spoon the sauce over the chicken, then sprinkle with the garnish and serve.
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