Chicken Cacciatora
Posted: Thu Feb 23, 2006 2:34 pmI came across this recipe and I have made it several times and thought it well worth sharing.
CHICKEN CACCIATORA
Ingredients
1oz Butter
30ml Olive Oil
4 Chicken Portions
1 Onion skinned and chopped
2 Garlic Cloves skinned and crushed
8oz Button Mushrooms
5fl oz dry white wine
400g can of tomatoes drained
2 teaspoons dried Mixed Herbs
1 teaspoon dried 0regano
Salt and Pepper
Method
Melt the butter with the oil in a large flameproof casserole.
Add the chicken and fry over moderate heat for 5 - 10 minutes until well coloured on all sides.
Remove from the pan with a slotted spoon and drain on absorbent kitchen paper.
Add the Onion and Garlic to the pan and fry gently until soft.
Return the chicken to the pan add the mushrooms and wine and simmer for 10 minutes.
Add the tomatoes, herbs and salt and pepper to taste.
Then cover and simmer for a further 35 minutes or until the chicken is tender.
Taste and adjust seasoning before serving.
Notes.
When using dried herbs I put them in a small muslin bag so that I get all the flavour without the bits getting on the tongue.
The second time I made this I varied the method as follows.
1. I did not drain all the sauce from the tomatoes.
2. I used fresh herbs.
3. I used large chicken thighs un-skinned and reduced the oil by half.
4. I used a mixture of mushrooms button, oyster and shiitake .
Served with small boiled salad potatoes, green beans and a bottle of Chianti makes a very acceptable meal.
CHICKEN CACCIATORA
Ingredients
1oz Butter
30ml Olive Oil
4 Chicken Portions
1 Onion skinned and chopped
2 Garlic Cloves skinned and crushed
8oz Button Mushrooms
5fl oz dry white wine
400g can of tomatoes drained
2 teaspoons dried Mixed Herbs
1 teaspoon dried 0regano
Salt and Pepper
Method
Melt the butter with the oil in a large flameproof casserole.
Add the chicken and fry over moderate heat for 5 - 10 minutes until well coloured on all sides.
Remove from the pan with a slotted spoon and drain on absorbent kitchen paper.
Add the Onion and Garlic to the pan and fry gently until soft.
Return the chicken to the pan add the mushrooms and wine and simmer for 10 minutes.
Add the tomatoes, herbs and salt and pepper to taste.
Then cover and simmer for a further 35 minutes or until the chicken is tender.
Taste and adjust seasoning before serving.
Notes.
When using dried herbs I put them in a small muslin bag so that I get all the flavour without the bits getting on the tongue.
The second time I made this I varied the method as follows.
1. I did not drain all the sauce from the tomatoes.
2. I used fresh herbs.
3. I used large chicken thighs un-skinned and reduced the oil by half.
4. I used a mixture of mushrooms button, oyster and shiitake .
Served with small boiled salad potatoes, green beans and a bottle of Chianti makes a very acceptable meal.
