Wednesday, September 19, 2012

Chicken Cacciatore

In the northeast, NYC/NJ we are feeling hints of Fall. I am glad that the day I chose to cook this was a particularly brutal weather day with high wind gusts, rain & tornado warnings to boot. This meal is a cozy, tummy-warming one especially served sided with shell shaped pasta. "Cacciatore" means hunter in Italian. But really, who hunts chicken? Ha ha... Despite that, this rustic-like meal is very delicious- you should make it!



Chicken Cacciatore
  • 2 lbs. Chicken breast, boneless
  • S & P
    AP Flour (for dredging)
  • ¼ c olive oil
  • 1 onion, diced
  • ½ c of water, chicken stock or white wine
  • 1 28oz can tomatoes w/liquid, crushed
  • 1 tsp dried oregano
  • 8oz button mushrooms, sliced
  • 1 red & 1 yellow bell pepper, cut into 1/2-inch pieces
Cut each chicken breasts into large pieces (about 3-4 pieces per breast). Season the chicken pieces w/S&P. Dredge the pieces in flour, coating them lightly & tapping off the excess flour. In a wide 5-quart braising pan, heat the oil. Add the chicken to brown without crowding. After all chicken is browned on all sides, remove from skillet, & add the onions to the pan, stirring, 5 minutes. Pour the liquid (wine, water or stock) into the pan deglazing it, stir then bring to a boil, & cook until reduced by half, about 3 minutes. Add the peppers, mushrooms, tomatoes & oregano, season lightly with s & p, & bring to a boil. Tuck the chicken into the sauce, place on a low simmer & cover. Cook, stirring a few times, 1 hour, simmering. 

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