This Italian-American classic features braised chicken pieces in a tomato broth. It's great on its own or over pasta. This recipe serves four. Step 1 Pat the chicken dry with paper towels and season it well with salt and pepper. Step 2 Dust the chicken all over with flour and shake off as much excess as you can. Step 3 Heat the oil in a large pot over medium heat. Step 4 When the oil is nice and hot, add the chicken and brown it on all sides. Be careful not to let it get too dark. Step 5 Remove the chicken and add the onion. Step 6 Sauté the onion until tender, stirring frequently. Step 7 Cut the tomatoes into large pieces and add them to the onion. Reserve all the juices. Step 8 Add the wine and let mixture come to a boil. Step 9 When the wine has almost boiled away, return the chicken to the pan. Step 10 Add the bay leaf and 1/2 c. parsley, the reserved Tomato Juice and the broth. Step 11 Lower the heat to a very slow simmer and cook for 45 minutes. Step 12 During cooking, skim off all the foam and oil that rises to the surface. Step 13 Place the chicken on a serving platter, remove the bay leaf, and spoon the sauce over the top. Step 14 Sprinkle on the remaining parsley and serve. Step 15 If you prefer a thicker sauce, place the chicken on a platter and simmer the sauce rapidly until it thickens. An optional step is to puree the onions and tomatoes into the simmered sauce with a hand blender or food processor. == * 1 chopped onion * 1-2 bay leaves * 1 chicken * 1/2 c. vegetable oil * 1 c.white wine * 1/2 c. or so all-purpose flour * 14.5-oz. can reduced-sodium chicken broth * 3/4 c. chopped fresh parsley * salt and pepper * 28-oz. can canned whole tomatoes * Groceries * Chef's Knives * Chef's Knives * Cooking Pots * Cutting Boards * Measuring Cups * Serving Platters * Wooden Spoons * Measuring cups
Pat the chicken dry with paper towels and season it well with salt and pepper.
2
Dust the chicken all over with flour and shake off as much excess as you can.
3
Heat the oil in a large pot over medium heat.
4
When the oil is nice and hot, add the chicken and brown it on all sides. Be careful not to let it get too dark.
5
Remove the chicken and add the onion.
6
Sauté the onion until tender, stirring frequently.
7
Cut the tomatoes into large pieces and add them to the onion. Reserve all the juices.
8
Add the wine and let mixture come to a boil.
9
When the wine has almost boiled away, return the chicken to the pan.
10
Add the bay leaf and 1/2 c. parsley, the reserved tomato juice and the broth.
11
Lower the heat to a very slow simmer and cook for 45 minutes.
12
During cooking, skim off all the foam and oil that rises to the surface.
13
Place the chicken on a serving platter, remove the bay leaf, and spoon the sauce over the top.
14
Sprinkle on the remaining parsley and serve.
15
If you prefer a thicker sauce, place the chicken on a platter and simmer the sauce rapidly until it thickens. An optional step is to puree the onions and tomatoes into the simmered sauce with a hand blender or food processor.
Typically, the most unhealthy aspect of chicken cacciatore is the amount of oil required in the recipe. You can make chicken cacciatore by using less oil and removing chicken skin/fat from the chicken used in the recipe.
You in-depth instructions on how to make chicken cachetorie on instructables.com/id/How-to-make-Chicken-Cacciatore-its-easy
Italy
several "chicken tonight" sauces are available at www.foodireland.com
Cacciatore is a sauce made with mushrooms, tomatoes, and herbs. It is usually used with chicken or some other meat.
Throwdown with Bobby Flay - 2006 Chicken Cacciatore 2-2 was released on: USA: 22 February 2007
Chow Ciao With Fabio Viviani - 2011 Chicken Cacciatore 2-20 was released on: USA: 13 August 2012
Secrets of a Restaurant Chef - 2008 The Secret to Chicken Cacciatore 4-12 was released on: USA: 9 May 2009
Yo Cuz The Italian American Cook - 2011 Chicken Cacciatore 1-9 was released on: USA: 2 November 2011
Viki Cacciatore's birth name is Vittoria Cacciatore.
Osvaldo Cacciatore was born in 1924.
Osvaldo Cacciatore died in 2007.