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Category: Chicken
Prep Time: Cook Time: Total Time:
1/4 cup extra-virgin olive oil
2 medium yellow onions, peeled and chopped
2 cloves garlic, peeled and minced
1 3-lb. chicken, cut into 8 pieces
1 cup dry white wine
1 28-oz can peeled whole Italian plum tomatoes, chopped, juice reserved
1 bay leaf
1 tsp minced fresh rosemary leaves
1/4 cup minced fresh Italian parsley
Salt and freshly ground black pepper
1 cup strong chicken stock
Heat oil in a large pan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add garlic and cook, continuing to stir, for about 2 minutes more. Push onions to sides of pan, then add chicken and fry, turning pieces several times to brown evenly, about 4 minutes per side.
Add wine and cook until it evaporates, about 5 minutes. Add tomatoes, with their juice, to chicken. Stir in bay leaf, rosemary, and parsley (reserving 1 tbsp or so for garnish) and season to taste with salt and pepper. Reduce heat to low, partially cover, and simmer, adding chicken stock gradually as tomato juice evaporates, for 45 minutes. Remove bay leaf and garnish with reserved parsley. Serve with steamed potatoes or white rice. Serves 4
CHICKEN CACCIATORA
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Category: Chicken
Prep Time: Cook Time: Total Time:
1/4 cup extra-virgin olive oil
2 medium yellow onions, peeled and chopped
2 cloves garlic, peeled and minced
1 3-lb. chicken, cut into 8 pieces
1 cup dry white wine
1 28-oz can peeled whole Italian plum tomatoes, chopped, juice reserved
1 bay leaf
1 tsp minced fresh rosemary leaves
1/4 cup minced fresh Italian parsley
Salt and freshly ground black pepper
1 cup strong chicken stock
Heat oil in a large pan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add garlic and cook, continuing to stir, for about 2 minutes more. Push onions to sides of pan, then add chicken and fry, turning pieces several times to brown evenly, about 4 minutes per side.
Add wine and cook until it evaporates, about 5 minutes. Add tomatoes, with their juice, to chicken. Stir in bay leaf, rosemary, and parsley (reserving 1 tbsp or so for garnish) and season to taste with salt and pepper. Reduce heat to low, partially cover, and simmer, adding chicken stock gradually as tomato juice evaporates, for 45 minutes. Remove bay leaf and garnish with reserved parsley. Serve with steamed potatoes or white rice. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.