Chicken Cacciatore - Italian Food

Recipe Of The Day
Recipe of Day
Chicken Cacciatore SERVES 4-6

3 tbsps oil
4oz mushrooms, quartered, if large
31b chicken, skinned if desired and cut into pieces
1 onion
2 cloves garlic Vz cup vermouth
1 tbsp white wine vinegar V2 cup chicken stock 1 tsp oregano
1 sprig fresh rosemary 11b canned tomatoes 2oz black olives, pitted
2 tbsps chopped parsley Salt and pepper

1. Heat the oil in a heavy-based frying pan and cook the mushrooms for about 1-2 minutes. Remove them and set aside. Brown the chicken in the oil and transfer the browned pieces to an ovenproof casserole.

2. Chop the onion and garlic finely. Pour off all but 1 tbsp of the oil in the frying pan and reheat the pan. Cook the onion and garlic until softened but not colored. Add the vermouth and vinegar, and boil to reduce by half. Add the chicken stock, tomatoes, oregano, rosemary, salt and pepper. Break up the tomatoes and bring the sauce to the boil. Allow to cook for 2 minutes.

3. Pour the sauce over the chicken in the casserole, cover and cook at 350°F for about 1 hour.

4. To remove the stones from the olives, roll them on a flat surface to loosen the stones and then use a swivel vegetable peeler to extract them. Alternatively, use a cherry pitter.
5. Add mushrooms and olives during the last 5 minutes of cooking.

6. Remove the rosemary before serving, and sprinkle with chopped parsley.
Chicken Cacciatore - Italian Food Reviewed by Unknown on 05:15 Rating: 5
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