Chicken Cacciatore
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Olive Oil3 cloves
Garlic (pressed)1 large
Onion (diced)1 tsp
Dried Rosemary3 tsp
Coarse Salt1 small
Hot Red Pepper (dried, minced)1 cup
Wine Vinegar (red-)1 cup
White Wine1 cup
Gaeta Olives (pitted)Directions:
1
Heat oil, garlic, onion, rosemary, parsley, 1/2 teaspoon oregano, 1/2 teaspoon salt, and hot pepper in a large shallow saucepan over medium heat
2
Cook, stirring occasionally until the onions are translucent but not browned
3
Add chicken and cook, turning occasionally until well browned on both sides, about 30 minutes
4
Add vinegar, and cook until reduced by half, 10 to 12 minutes
5
Meanwhile, place 1/3 of the tomatoes in the jar of a blender and puree, just crushing the tomatoes, about 1 second
6
Repeat with remaining tomatoes
7
Add tomatoes, remaining 1/4 teaspoon salt and 1/4 teaspoon oregano to the chicken mixture
8
Cook until the tomatoes have reduced and thickened slightly, stirring occasionally, about 20 minutes
9
Add basil, wine, olives, peppers, and mushrooms
10
Cook until the peppers have softened and the chicken is very tender, about 15 minutes
11
Serve immediately over pasta
12
Dried Parsley: 2 bunches washed and thoroughly dried curly-leaf or flat-leaf parsley Pick the parsley leaves, removing all stems
13
Lay parsley on baking sheet, and place in a preheated 350 degree F oven
14
Bake until crumbly, not brown, about 10 minutes
15
Once the parsley has cooled, crumble it with your hands
16
Next, place crumbled parsley in a sieve, and press through the sieve to refine texture
17
Yield: about 2/3 cup