Keith Young's Chicken Cacciatore
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
48
Sourness
41
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
3 cup
Olive Oil6 cloves
Garlic (peeled and halved)340 g
White Mushrooms (sliced)1 large
Onion (peeled and sliced)1 cup
White Wine (dry)1 tsp
Crushed Red Pepper1 tsp
Oregano (dried)3 tbsps
Tomato PasteDirections:
1
Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess
2
Heat the oil in a large saucepot over medium-high heat
3
Add the chicken in batches and fry until golden brown on all sides
4
When all the chicken has been cooked, set it aside
5
Add the garlic to the pan and cook until it turns golden brown
6
Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid
7
Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes
8
Add the wine and let reduce for about 1 minute
9
Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste
10
Return the chicken to the pot and bring the liquid to a boil, stirring constantly
11
Turn down the heat and simmer for 30 to 45 minutes
12
Stir in the fresh basil just before serving
13
This dish goes well with any pasta or rice and tastes even better the following day