Chicken Cacciatore
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 1 fryer chicken, 3 . 5 lbs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium garlic clove, minced
- 1⁄2 cup dry white wine, consider the taste though any will work
- 1 1⁄2 tablespoons white wine vinegar
- 1⁄2 cup chicken broth
- 1 teaspoon dried basil, crumbled
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 can tomatoes, whole peeled
- 8 black olives
- 1 tablespoon parsley, chopped fresh
Directions
- Rinse chicken, drain and pat dry. Heat oil in large skillet over medium heat. Cook the chicken in a single layer without crowding. Cook turning once until chicken is brown, about 8 minutes. Repeat until all chicken is browned, removing the done pieces to a casserole or dutch oven.
- Add mushrooms and onion to drippings in skillet. Saute over medioum heat unitl onion is soft, about 5 minutes. Add garlic and 30 seconds or so later add the wine and vinegar; cook over medium heat until liquid is almost completely evaporated, about 5 minutes. Stir in chicken broth, basil, marjoram, salt and pepper. Remove from heat.
- Press tomatoes and their liquid through sieve into bowl; discard seeds. Stir sieved tomatoes into onion mixture in the skillet. Heat to boiling and keep on boiling uncovered 2 minutes.
- Pour sauce over chicken. Heat to boiling; reduce heat to low. Simmer covered until chicken is tender, about 25 minutes. Remove chicken to serve dish, keep warm.
- Heat sauce to boiling; boil uncovered on - you guessed it - medium high heat 5 minutes. Add olives and parsley to sauce; cook 1 minute longer and pour over chicken to serve.
- That's the recipe, I generally double the sauce as it freezes beautifully and is great over a boneless chicken breast with a quick pasta or bread side for an outstanding weekday meal ready in 45 minutes or less from the freezer. Personal taste: I also generally thicken the sauce at the end using fresh tomato paste and adjusting seasonings if needed.
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