National Chicken Cacciatore Day is here with celebrations of this classic, savory meal.
In Italian, “cacciatore” means “hunter’s style” and there are countless versions of these recipes.
Cacciatore is usually served with or on top of polenta.
How to Cook Chicken Cacciatore:
This tasty recipe for chicken cacciatore will dazzle your taste buds in a rustico fashion.
Type: Main Dish Recipe
Serve with: polenta or pasta & sprinkled with parsley, bread
Prep Time: 15 min
Cook Time: 4 1/2 – 5 1/2 hrs
Serves: 4 – 6 dinner portions
Ingredients:
- 5 lbs chicken parts
- 3 tbsp olive oil
- 1 cup onions – diced
- 1 bay leaf
- 2 tsp rosemary – crumbled
- 2 tsp sage leaves – broken up
- 2 garlic cloves – minced
- 3/4 cup wine – red or white
- 8 – 10 oz whole tomatoes with juice – broken up
- 1 cup chicken stock
- 10 oz mushrooms – sliced
- 2/3 cup olives – black or green; pitted, chopped
- sprinkles of parsley
Instructions:
- Salt & pepper the chicken parts & cook & brown in a large skillet on all sides in olive oil.
- Remove the chicken from the skillet and reserve.
- Returning skillet to medium heat, add onions, bay leaf, rosemary, sage leaves. Cook & stir until onions reach a golden color – approximately 7 – 8 min.
- Add garlic and cook for 1 min. Do not brown the garlic, as it will become bitter.
- Add wine & chicken to the pan. Bring to a boil. Continue cooking until the wine evaporates, scraping brown bits off bottom of pan with a wooden spatula, and turning the chicken.
- Add tomatoes, and chicken stock. Cook until boiling, then turn heat to low. Simmer for 30 min.
- Add mushrooms & olives and cook with a lid on for 12 min.
- Remove lid. Allow pan juices to boil until somewhat thickened.
- Adjust seasonings & serve on or beside polenta.
Happy National Chicken Cacciatore Day!
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I hope you enjoy this Chicken Recipe on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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