Chicken Cacciatore
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Posted In: Poultry
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Preparation Time: 30 minutes
Cooking Time: 60 minutes
Course: lunch/snacks
PrintOther Info
servings: 4-6Ingredients
|
U.S. |
Ingredients |
European |
|
6 |
Chicken breasts |
6 |
|
1 |
Onion (large) |
1 |
|
2 |
Tomatoes |
2 |
|
4 |
Garlic cloves |
4 |
|
5 Tbs |
Olive oil |
5 Tbs |
|
½ - ¾ c |
Flour |
70 – 100 g |
|
1 ¼ c |
Chicken broth* |
300 ml |
|
â…” c |
Dry white wine |
160 ml |
|
3 Tbs |
Tomato paste |
3 Tbs |
|
2 c |
Mushrooms |
150 g |
|
1 |
Bay leaf |
1 |
|
2 tsp |
Marjoram |
2 tsp |
|
2 tsp |
Thyme |
2 tsp |
|
2 tsp |
Basil |
2 tsp |
|
To taste |
Pepper |
To taste |
|
To taste |
Salt |
To taste |
Directions
1. Rinse and skin the chicken breasts. Chop the onion and tomatoes and set them aside
separately. Crush the garlic, clean and trim the mushrooms.
2. In a large sauce pan, heat the oil over a medium flame. Once the oil is hot, sauté the onion and crushed garlic for two minutes.
3. Put the flour into a shallow bowl and dredge the chicken breasts. Cook for a full 5 minutes, a little on each side.
4. Add the chicken broth, wine, tomatoes, tomato paste, mushrooms, bay leaf, marjoram, thyme, basil, pepper and salt. Bring the mixture to a boil and cover. Reduce the flame and simmer for 50 minutes or until chicken is cooked through (no longer pink in the center).
Notes: Serve hot by itself or over a starch like rice. Vary the herbs to suit your taste.
Substitutions: Chicken/Pork. Chicken broth/Bouillon and water.
References: *See the Chicken Broth recipe. **See page the Basic Rice recipe