Chicken Cacciatore
Poppa kept 2 versions of this dish.
Follow any recipe, mix and match, or use for inspiration for your own version. That's how Poppa did it.
Chicken Cacciatore
Makes 4 servings
Photo: Evan Joshua Swigart (TheCulinaryGeek) from Chicago, Illinois, USA; hometown of Ames, Iowa, USA (CC BY 2.0)
An Italian-style braise of chicken breast halves simmered with bell pepper, onion, garlic, stewed tomatoes, tomato paste, and red wine, served over spaghetti.
Directions
- BROWN chicken in hot oil in a Dutch oven over medium heat 5 minutes on each side. Remove chicken, reserve drippings in pan. Add bell pepper and onion to hot drippings and saute until tender.
- RETURN chicken to pan; add garlic and next 5 ingedients. Bring to a boil; cover, reduce heat, and simmer 45 minutes. Discard bay leaf. Serveover spaghetti.
- Brown the chicken breast halves in the hot olive oil (2 tbsp) in a Dutch oven over medium heat, 5 minutes on each side. Remove the chicken and reserve the drippings in the pan.
- Add the green bell pepper rings and sliced onion to the hot drippings and saute until tender.
- Return the chicken to the pan. Add the minced garlic, stewed tomatoes, tomato paste, dry red wine (or chicken broth), bay leaf, and Italian seasoning.
- Bring to a boil, then cover, reduce heat, and simmer 45 minutes.
- Discard the bay leaf and serve over spaghetti.
Goes well with
Chicken Cacciatore · 2
Photo: Evan Joshua Swigart (TheCulinaryGeek) from Chicago, Illinois, USA; hometown of Ames, Iowa, USA (CC BY 2.0)
Flour-dredged fried chicken pieces simmered with green peppers, onion, tomatoes, mushrooms, and tomato sauce, served over spaghetti.
Directions
- Season chicken with salt and pepper. Mix oregano to flour, roll chicken in flour. Fry in oil until done. Add garlic while chicken is frying. Skin up on chicken. When chicken is done add wine, vegetables, mushroom, Worcestershire sauce, Tabasco, little salt and pepper and tomato sauce. Cover and cook about 15 minutes on low heat. Serve over spaghetti
- Season the chicken pieces with salt and pepper.
- Mix the oregano into flour, then roll the chicken in the flour.
- Fry the chicken in oil until done, adding the garlic while the chicken is frying. Keep the skin side up on the chicken.
- When the chicken is done, add the cooking wine, the vegetables (green peppers, onion, and tomatoes), the drained mushrooms, Worcestershire sauce, Tabasco, a little salt and pepper, and the tomato sauce.
- Cover and cook about 15 minutes on low heat.
- Serve over spaghetti.
Goes well with
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