CHICKEN CACCIATORE RECIPE

Автор: Food and Drinks recipes на 5:54 AM

An Italian favorite, this version of cacciatore uses a quick homemade marinara sauce, mushrooms, garlic, and olives for a hearty chicken dish. Prep time of 15 minutes and cook time of 1 hour and 30 minutes for a grand total of 1 hour and 45 minutes to make this tasty dish. This recipe shall provide you with 4 servings. 

Ingredients for CHICKEN CACCIATORE: 

Marinara Sauce: 

1/4 cup olive oil 

8 cloves garlic, chopped 

1 teaspoon chopped fresh parsley 

2 Tablespoons chopped fresh basil 

1/2 teaspoon crushed red pepper flakes 

2 (28-ounce) cans whole Italian tomatoes 

Chicken: 

1 whole 3- to 4-pound grain-fed chicken 

Salt and black pepper to taste 

1/4 cup olive oil (do not use extra-virgin olive oil) 

1 medium onion, thinly sliced 

3 cloves garlic, sliced 

1/3 cup dry sherry 2 to 4 cups 

Marinara Sauce from above 

1/2 to 3/4 pound sliced fresh mushrooms 

15 to 20 pitted gaeta olives (substitute kalamata olives if gaeta are unavailable) 

4 fresh basil leaves, chopped 

How to prepare CHICKEN CACCIATORE:

To make sauce: 

 Heat the oil in a large saucepan over medium heat. 

 Add the garlic and cook until soft. 

 Add the parsley, basil, and red pepper flakes and heat to release flavors, about 10 seconds. 

 Drain the liquid from the canned tomatoes and reserve. 

 Crush the tomatoes with your hands and add to the garlic mixture. 

 Add the reserved juice and bring to a simmer. 

 Simmer gently for 30 to 40 minutes, but do not let the sauce reduce or overcook. 

 Refrigerate until needed. Makes 6 cups. 

To make chicken: 

 Cut the chicken into 8 pieces and season with salt and pepper. 

 Over medium-high heat, heat the olive oil in a skillet large enough to hold the chicken pieces without crowding. 

 When the oil is hot, carefully add the chicken pieces, being careful as it will splatter. 

 Brown the chicken on both sides and remove from the pan. 

 Add the onion and cook for 1 to 2 minutes, or until soft. 

 Add the garlic and cook for 1 minute more. 

 Drain off the oil and add the chicken back to the pan. 

 Add the sherry and cook over high heat, scraping any browned bits from the bottom of the pan, until reduced by half. 

 Add 2 cups of the Marinara Sauce. 

 Use 4 cups if needing extra sauce for a side dish of pasta. (Freeze any remaining sauce.) 

 Reduce heat and gently simmer for about 30 minutes, turning chicken pieces once or twice. 

 Add the mushrooms, olives, and basil. 

 Continue simmering for 15 minutes more. 

 Turn off heat and let rest for 15 minutes. Skim fat from the surface. Taste and adjust seasoning. Serve hot.