Side Pannel
Chicken Cacciatore-III
Chicken Cacciatore-III
- Recipe Submitted by Love Candy on 06/15/2014
Category: Healthy Recipes, Main Dish, Chicken
Ingredients List
- 1 whole chicken, bone-in,skin on and each breast cut in half for smaller pieces
- 8oz. mixed mushrooms, like crimini and shiitake
- 1 onion, diced medium
- 1 small yellow and red pepper, diced medium
- 2 small carrots, peeled and sliced
- 5 garlic cloves, shaved
- pitted kalamata olives, a large handful
- 1 cup chicken broth
- 1 cup white wine
- 1 14 oz. can crushed tomatoes
- 1 14 oz. can of tiny whole tomatoes or if not available just whole tomatoes.
- Assorted herbs, parsley, basil, oregano and thyme
- Olive oil
- Salt and pepper
Directions
1. Season chicken with salt, pepper and sprinkled oregano.
2. Heat a heavy cast iron skillet, drizzled with olive oil.
3. Place chicken skin side down and do not move it until it reaches a deep golden brown and it's easy to turn, brown other side for a few minutes. Remove chicken and set aside.
4. Add vegetables, garlic, salt and pepper to taste, a few twigs of thyme, saute for 5 minutes.
5. Add wine and let it reduce.
6. Add chicken broth and tomatoes.
7. Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
8. Place the chicken back into the pan and sink into the juices.
9. Simmer on low, stove top, for a couple of hours or until chicken falls off the bone. Uncovered.
10. Garnish with fresh parsley.
11. Serve with cooked pasta, polenta or warm crusty bread.
2. Heat a heavy cast iron skillet, drizzled with olive oil.
3. Place chicken skin side down and do not move it until it reaches a deep golden brown and it's easy to turn, brown other side for a few minutes. Remove chicken and set aside.
4. Add vegetables, garlic, salt and pepper to taste, a few twigs of thyme, saute for 5 minutes.
5. Add wine and let it reduce.
6. Add chicken broth and tomatoes.
7. Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
8. Place the chicken back into the pan and sink into the juices.
9. Simmer on low, stove top, for a couple of hours or until chicken falls off the bone. Uncovered.
10. Garnish with fresh parsley.
11. Serve with cooked pasta, polenta or warm crusty bread.
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