Chicken Cacciatora Recipe - Cooking Index
Chicken Cacciatora Recipe - Cooking Index
Meat, game, or poultry can be cooked alla cacciatora, or "in the hunter's style," though the style seems to vary from cook to cook. Generally, these dishes include onions and other vegetables. In this version, the tomatoes, wine, and herbs add a great deal of the flavor. In some recipes, olives and/or anchovies are included.
Cuisine: Italian| 3 lbs | 1362g / 48oz | Chicken |
| Salt | ||
| Black pepper, freshly ground | ||
| 3 tablespoons | 45ml | Olive oil |
| 1 | Onion - sliced | |
| 1 | Red bell pepper - cut into strips (large) | |
| 2 | Garlic cloves - minced | |
| 1/2 cup | 118ml | Dry white wine |
| 2 cups | 125g / 4.4oz | Peeled, chopped, and drained tomatoes |
| (or one 28-ounce can peeled tomatoes - drained and chopped) | ||
| 1 teaspoon | 5ml | Minced fresh oregano |
| (or 1/2 teaspoon dried oregano) | ||
| 1/2 teaspoon | 2.5ml | Dried thyme |
| 1 | Bay leaf | |
| 2 tablespoons | 30ml | Minced fresh basil leaves |
Cut the chicken into serving size pieces, rinse, and pat dry. Season the chicken with salt and pepper. In a large skillet over medium heat, cook the chicken in 2 tablespoons of the oil, turning occasionally, for 5 to 7 minutes, or until browned. Transfer the chicken to a plate. Add the remaining 1 tablespoon of oil to the skillet and heat it until hot. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, for 5 minutes. Add the wine and reduce for 1 minute. Add the tomatoes, oregano, thyme, bay leaf, and salt and pepper, and bring the mixture to a simmer.
Return the chicken to the skillet and simmer, covered, for 25 to 30 minutes, or until the juices run clear. Transfer the chicken to a serving platter. Reduce the vegetable mixture in the skillet, stirring, until it is thick, about 3 minutes. Spoon the vegetable mixture over the chicken. Sprinkle the dish with the basil. This recipe serves 4 to 6.
Source:
THE BEST OF ITALY by Evie Righter with recipes by Georgia Downard (c) 1992 - Collins Publishers, San Francisco, CA - 96 pages - $14.95 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.