CHICKEN CACCIATORE

Here is a good all around family dinner that is both comforting and filling. I love making this for my family during the cold winter months. I like to serve this slow braised chicken with the sauce on top of either cooked rice or pasta. It's a beautiful dish to serve to guests as well.

Adapted from the "Easy Chicken Cacciatore" recipe on the Canadian Living Website

Serves 4

Ingredients:

  • 6-8 chicken legs or thighs
  • 2 tbsp all-purpose flour
  • coarse salt
  • freshly ground black pepper
  • 3 tbsp vegetable oil
  • 1 small onion, diced
  • 4 cloves of garlic, minced
  • 1 sweet red bell pepper, cut into strips
  • 2 stalks of celery, diced (optional)
  • 1 tsp dried Italian herbed seasoning
  • 1 can (28 oz.) diced herbed tomatoes
  • 1/2 cup low-sodium chicken stock
  • 2 tbsp tomato paste
  • 1-2 bay leafs
  • handful of chopped fresh parsley

1. Lightly toss the chicken in the seasoned flour (with salt and pepper). In a large shallow pan, heat half of the oil on medium high heat, and brown the chicken on all sides. Transfer to a plate and drain all of the excess oil from the pan.

2. Heat the remaining oil over medium heat, and saute the onion, garlic, red bell pepper, celery and Italian herbed seasoning. Season lightly with salt and pepper. Saute for about 3-4 minutes until tender. Add in the diced tomatoes, stock, tomato paste and bay leafs; and bring all of the ingredients up to a boil.

3. Then return the chicken into the pan and reduce the heat to a gentle simmer. Cover the pan and cook the cacciatore until the chicken is cooked through. This should take a good 30-40 minutes. If you find the sauce thickening too quickly for you add a bit more stock to loosen it. Once the chicken is cooked through, turn the heat off and sprinkle with parsley. Serve immediately with cooked pasta or rice.

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