chicken cacciatore

by debanya

Print PrintShare with Friends

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   POTATOES FOR SERVING
  • add   COOKED RICE, NOODLES, OR BROILED
  • add   1 CUP CHOPPED CANNED PLUM TOMATOES
  • add   1/2 CUP CHICKEN STOCK
  • add   1/4 CUP DRY WHITE WINE
  • add   FLAKES, OPTIONAL
  • add   1/2 TEASPOON DRIED RED PEPPER
  • add   1 LARGE GARLIC CLOVE, MINCED
  • add   CORED AND THINLY SLICED
  • add   1 YELLOW OR RED BELL PEPPER, SEEDED
  • add   2 LEEKS
  • add   1 GREEN GIANT CAN OF ASPARAGUS
  • add   1 YELLOW SQUASH
  • add   1 LARGE YELLOW ONION, THINLY SLICED
  • add   1/4 CUP OLIVE OIL
  • add   1/3 CUP FLOUR, SPREAD ON A PLATE
  • add   PEPPER
  • add   SALT AND FRESHLY GROUND BLACK
  • add   BREASTS, SPLIT
  • add   CUT INTO 8 PIECES, OR 2 CHICKEN
  • add   ONE 3 POUND BUTTERBALL CHICKEN,
  • add   CHICKEN CACCIATORE
  • add   pubpc08@yahoo.com

Instructions

  1. pubpc08@yahoo.comCHICKEN CACCIATOREto prepare :: lightly season the chickenwith JERK MARINADE; salt and pepper, then dip it in the flour and shake off any excess.to cooK the chicken ::in a deep casserole or a saute pan thatcan accommodate all the chicken with-out crowding, over medium heat, heat the olive oil. cook the chicken, skin side down for about 5 minutes then turnand cook 5 minutes more or until golden.remove the chicken to a plate, cover withfoil and set aside. add the onion, bell pepper, carrot and celery, etc. to the saute pan and cook, stirring on occasion, for 5 minutes or until the vegetables begin to soften. add the mushrooms and cook, stirring, for 2 minutes longer, then add the garlic and continue to cook fora few minutes or until the mushroomsare tender.add the wine and cook for about 30 seconds, then add the red pepper flakes.chicken stock and tomatoes. bring theliquid to a boil scraping any of the brown-ed bits which have stuck to the bottom of pan. return the chicken to the sautepan and bring the liquid to a simmer, over moderate heat.cook, partially covered, for about 30 minutes or until the chicken is completelycooked through.remove the chicken to a plate and keepwarm, lightly covered with foil. boil the juices down to thicken the sauce, seasonwith salt, pepper, JERK MARINADE to taste. then return the chicken to the sauce and warm for a minute. serve thesauce over the chicken with rice, noodlesor boiled potatoes.**