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Posts Tagged ‘Eileen’s Chicken Cacciatore’

Photo by Eileen Goldfinger

Photo by Eileen Goldfinger.  Re-posted from 2013 on Blogfinger.net

3-4 pounds chicken, cut in 4 inch pieces, wings cut at the joint

¼ cup extra virgin olive oil

¼ cup vegetable oil

5 tablespoons searing flour

2 bell peppers, any color, cut in ½ inch strips

1 large onion, diced

12 ounces cremini mushrooms, sliced

½ cup red wine

½ cup chicken broth

1  28 ounce can whole San Marzano tomatoes, crush by hand

½ cup marinara sauce

¼ teaspoon red pepper flakes (this is spicy)

½ teaspoon dried oregano

3 cloves fresh garlic, minced

freshly ground black pepper to taste

Sprinkle flour on both sides of chicken pieces. In a large fry pan, heat vegetable oil and brown chicken on both sides. Remove chicken from pan and set aside and discard the oil.

In a 5 quart Dutch oven, heat the olive oil.  Add onion and peppers. Sauté on medium heat for 10 minutes. Lower the heat and add the garlic. Sauté for 5 minutes. Add the tomato sauce, San Marzano tomatoes, wine and broth; stir and simmer at a low heat for 30 minutes. Add oregano, red pepper flakes and black pepper, cook for 5 minutes.

Add chicken pieces to the sauce. Make sure the chicken is covered with the sauce. Cook at a simmer for 1 hour with pot cover ajar. If the sauce becomes too thick, add a small amount of broth.  Stir occasionally to make sure the chicken does not stick to the bottom of the pot. Taste sauce to adjust seasoning. If you want it spicier, add more red pepper flakes. Remember you can always add more but if you put too much in you can’t remove it.

Add mushrooms, stir and cook on low-medium heat for 30 minutes.

Serve over pasta.

Serves 4

SOUNDTRACK: Luciano Pavarotti, from the film “Quartet.”

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