If you have one would you please share a recipe for Chicken Cacoitore with me, please?!
Ingredients:
1 cup flour
1 cup Italian breadcrumbs
Salt and pepper to taste
3-4 pounds chicken breasts, boneless and skinless
1 large onion, chopped
1 head of garlic, separated and chopped
1/2 pounds mushrooms
2 cups white wine
3 14-ounce cans Italian stewed tomatoes
1 14-ounce can tomato sauce
Directions:
Mix flour and bread crumbs together. Roll the chicken in the mixture, then brown it in olive oil. Remove chicken from pan, leaving the brown bits in the oil. Saute onions, garlic and mushrooms in the remaining oil.
Meanwhile, heat the tomatoes and tomato sauce in a large stockpot. Add the vegetables, chicken and the white wine. Season with salt, pepper and Italian seasoning to taste.
Simmer over low heat for a few hours. Serve with cornbread
nfd?
Answers: Slow-cooked Chicken Cacciatore
Ingredients:
1 cup flour
1 cup Italian breadcrumbs
Salt and pepper to taste
3-4 pounds chicken breasts, boneless and skinless
1 large onion, chopped
1 head of garlic, separated and chopped
1/2 pounds mushrooms
2 cups white wine
3 14-ounce cans Italian stewed tomatoes
1 14-ounce can tomato sauce
Directions:
Mix flour and bread crumbs together. Roll the chicken in the mixture, then brown it in olive oil. Remove chicken from pan, leaving the brown bits in the oil. Saute onions, garlic and mushrooms in the remaining oil.
Meanwhile, heat the tomatoes and tomato sauce in a large stockpot. Add the vegetables, chicken and the white wine. Season with salt, pepper and Italian seasoning to taste.
Simmer over low heat for a few hours. Serve with cornbread
nfd?
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
? cup all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
6 garlic cloves, finely chopped
1? teaspoons dried oregano leaves
? cup dry white wine
1 (28-ounce) can diced tomatoes with juice
? cup reduced-sodium chicken broth
3 tablespoons drained capers
? cup coarsely chopped fresh basil
Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large, heavy sauté pan, heat the oil over a medium-high flame. Working in two batches, add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, and capers. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.