Chicken Cattiatore Recipe?!
Also wht should I serve along with it? recipe needed for main dish n side dish
Thanks!
Answers: I am planning to make it today....I know the basic recipe...wht herbs (basil,oregano, thyme etc )should I add to it?
Also wht should I serve along with it? recipe needed for main dish n side dish
Thanks!
CHICKEN CACCIATORE
1 tbsp. butter
1/2 lb. skinned, boned chicken breast halves
1/2 c. onion, chopped
1/2 c. celery, chopped
1 clove garlic, minced
1 (26 oz.) can whole tomatoes, undrained & chopped
1 c. sliced, fresh mushrooms
1/2 c. fresh parsley, chopped
1/4 c. green pepper, chopped
1 tsp. dried whole basil
1 tsp. dried whole oregano
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper
Melt butter over low heat in a large skillet; add chicken and cook until lightly browned. Chop chicken, and set aside. Add onion, celery and garlic to butter to skillet; saute until vegetables are tender. Return chicken to skillet with tomatoes and remaining ingredients. Cover and simmer 20 minutes.
SIDE DISH RICE
2 tbsp. butter
Salt
3 c. water
1 1/2 c. long grain rice
1 lb. mushrooms, sliced
2 tbsp. butter
2-3 green onions, chopped
1 sm. pkg. slivered almonds
Bring water to a boil, add salt and butter. When full boil, stir in rice, turn down heat as low as possible. Steam approximately 20 to 25 minutes until fluffy. Saute mushrooms in butter. Mix steamed rice, mushrooms, almonds and green onions together. Serve with fish or chicken.
Boneless, skinless breasts, breaded and fried. Top with tomato sauce in casserole and shredded or sliced mozzerella cheese and a sprinkle of parmesan cheese. Bake until cheese is melted. Marinara sauce contains usually sweet basil, sometimes oregano and thyme or marjarum. Serve with a side of pasta w/ same sauce and a salad.
Chicken Cacciatore :
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
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. 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 30 minutes for the breast pieces, and 20 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.
Other things to serve with this...
Smashed parmesan potatoes
3 pounds baby red-skinned potatoes, unpeeled, halved
2/3 cup freshly grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
Combine the potatoes in a large pot of water. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 15 minutes. Drain, reserving 3/4 cup of the cooking liquid. Return the potatoes to the pot. Coarsely mash the potatoes, adding enough reserved cooking liquid to moisten. Using a large fork, stir in the Parmesan and the oil. Season the potatoes, to taste, with salt and pepper and serve.
Lemon Parsley Bruschetta
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
6 (3 1/2 by 1/2-inch-thick) slices rustic white bread, halved
1 large garlic clove
1 tablespoon chopped fresh Italian parsley leaves
Whisk the olive oil and lemon juice in a small bowl to blend. Season with salt. Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Rub the cut sides of the toasts with the garlic. Generously brush the lemon mixture over the bread. Sprinkle with the parsley. Season with salt and pepper, to taste.
ENJOY!!
The best site I know is allrecipe.com