Chicken Cacciatore
photo by Sara 76
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1⁄3 cup white wine vinegar
- 1⁄3 cup dry white wine
- 2 tablespoons rosemary, fresh
- 2 whole garlic cloves, smashed
- 3 tablespoons extra-virgin olive oil
- 2 lbs chicken, cut up in pieces
- salt and pepper (or crushed red pepper)
- 1 tablespoon flour
- 3 -4 anchovy fillets, finely chopped
directions
- Put the vinegar, wine, rosemary leaves, and garlic in a small bowl.
- Put the extra-virgin olive oil in a skillet and turn the heat to medium. When the oil is hot, add the chicken and sauté until lightly browned. Add salt and pepper.
- Stir in the flour.
- Add the vinegar-wine mix, turn the heat to high and let the liquid evaporate.
- Turn the heat to medium low, cover, and cook for about 30 - 35 minutes or until the chicken becomes tender. Stir occasionally to prevent the chicken from sticking to the pan.
- In case there is too much liquid when the meat is almost ready, remove the lid and let the liquid evaporate until the sauce is thicker.
- When the chicken is ready, add the anchovies to the skillet, stirring vigorously for a few seconds until dissolved. Serve hot.
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RECIPE SUBMITTED BY
Lavender Lynn
United States