Chicken Cacciatore

It's other icy day here in Metropolis, savagely gelid weather with meander change warnings, schooltime closings and Artic air! You don't eff to convince me to appease part. It's definitely a pleasance matter category of day, so a discriminating pot of laggard toasted and braised Fowl Cacciatore it is!


Carrots, onions, flavourer, old and red peppers, heterogenous mushrooms ,olives, spices, herbs, tomatoes and intoxicant when tardily roast and low makes the most scrumptious sauce to wash into your cowardly and the bonus is, it tastes virtuous as near if not wagerer the next day!

A salmagundi of crimini and shiitake mushrooms add metropolis texture and flavor to the sauce as wellspring as herb, theologiser, herb and thyme.
weakling cacciatore This is rustic nutrient, fellowship tool, healthy and oh so solid! Moil up some food to soak up those juices or a discriminating creamy polenta.

Ingredients

  • 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


Instructions
  • Season chicken with salt, pepper and sprinkled oregano.
  • Heat a heavy cast iron skillet, drizzled with olive oil.
  • 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.
  • Add vegetables, garlic, salt and pepper to taste, a few twigs of thyme, saute for 5 minutes.
  • Add wine and let it reduce.
  • Add chicken broth and tomatoes.
  • Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
  • Place the chicken back into the pan and sink into the juices.
  • Simmer on low, stove top, for a couple of hours or until chicken falls off the bone. Uncovered.
  • Garnish with fresh parsley.
  • Serve with cooked pasta, polenta or warm crusty bread.

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