Sunday, March 30, 2014
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Chicken Cacciatore
Chicken Cacciatore
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1/4 cup of olive oil
2 medium onions, cut into 1/4 inch slices
2 cloves garlic, minced
1 (16 ounce) can whole tomatoes (Nan uses San Marzano variety)
1 (15 ounce) can tomato-herb sauce (against my advise, Nan continues to use Prego)
1 teaspoon salt
1 teaspoon dried oregano or basil leaves, crushed
1/2 teaspoon celery seeds
1/4 teaspoon pepper
1 to 2 bay leaves
1/4 cup Sauterne cooking wine (Nan uses the red wine she plans to drink before and during dinner)
Hot cooked spaghetti
Grated Parmesan cheese
Chicken Cacciatore
The familys regular Sunday night dinner at Nans was delicious, as always. This week Nan treated us to one of her favorites, and ours as well, Chicken Cacciatore. She is a great cook but has not found a way to free herself from the constraints of the recipe and, in fact, still refers to them even after making some of the dishes in her repertoire for 30 or 40 years! The following, which is the Chicken Cacciatore recipe she has used for as long as I can remember, is adapted from the Southern Living 1980 Annual Recipes and was originally submitted by Doris Garton of Shenandoah, Virginia.
Chicken Cacciatore
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1/4 cup of olive oil
2 medium onions, cut into 1/4 inch slices
2 cloves garlic, minced
1 (16 ounce) can whole tomatoes (Nan uses San Marzano variety)
1 (15 ounce) can tomato-herb sauce (against my advise, Nan continues to use Prego)
1 teaspoon salt
1 teaspoon dried oregano or basil leaves, crushed
1/2 teaspoon celery seeds
1/4 teaspoon pepper
1 to 2 bay leaves
1/4 cup Sauterne cooking wine (Nan uses the red wine she plans to drink before and during dinner)
Hot cooked spaghetti
Grated Parmesan cheese
Brown the chicken in olive oil in a large skillet; remove chicken, and set aside. Ad onion and garlic to pan drippings; saute until tender.
Combine next 7 ingredients, sitrring well. Return chicken to skillet, and add sauce. Cover and simmer 30 to 40 minutes; stir in cooking wine. Cook, uncovered, 15 to 20 minutes over very low heat or until chicken is tender; turn chicken occasionally. Skim off excess fat. Serve chicken and sauce over spaghetti; sprinkle with Parmesan cheese.
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