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Chicken Cacciatore
by anonymous, Nov 27, 2006
Great Italian-style meal
Preparation Time: varies
Cook Time: varies
Total Time: varies
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Yield: 1 batch
Servings: 4
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1 1/2 pounds chicken pieces, skinned
1 cup sliced fresh mushrooms
1 stalk celery, thinly sliced
1 medium carrot, chopped
1 medium onion, cut into thin wedges
2 cloves garlic, minced
1 tablespoon olive oil
1 14 1/2 ounce can whole Italian-style tomatoes, cut up
1 medium red or green sweet pepper, cut into thin strips
1 8-ounce cantomato sauce
1/4 chicken broth
2 bay leaves
1 teaspoon dried oregano, crushed
1 teaspoon sugar
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Rinse chicken, pat dry
Cook mushrooms, celery, carrot, onion, and garlicin hot oil in a 12-inch skillet until tender
Remove vegetables with slotted spoon
Cook chicken in the same skilletover medium-high heat about 15 minutes or until light brown, turning to brown evenly
]Drain off fat
Return vegetables to skillet
Stir together undrained tomatoes, sweet pepper strips, tomato sauce, chicken broth, bay leaf, oregano, and sugar in a medium mixing bowl
Pour over chicken pieces in the skillet
Bring to boiling
Reduce heat, cover, and simmerfor 30-35 minutes or until chicken is tender and no longer pink
Use a slotted spoon to transfer chicken and vegetables to a serving platter, reserving cooking liquid
Cover chicken and vegetables with foil to keep warm
Skim fat from liquid
Discard bay leaf
Simmer liquid, uncovered, about 10 minutes, or until slightly thickened
Pour over chicken and vegetables
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