Home » Meat » Poultry » Chicken » Chicken cacciatore

Chicken cacciatore

CookItEasy.net Team

CookItEasy.net

support@cookiteasy.net

Ingredients/Components

oil - 3 Tbsp
white wine vinegar - 1 Tbsp
chicken broth - 2/3 c
oregano - 1 tsp
cloves garlic - 2 item
chopped parsley - 2 Tbsp
onion - 1 item
canned tomatoes - 1 lb
chicken pieces - 3 lb
sprig fresh rosemary - 1 item
vermouth - 2/3 c
mushrooms, quartered if large - 1 c
black olives, pitted and quartered - 1/4 c

How to make chicken cacciatore:

Preparation: 30 minutes. Cooking: 1 hour and 15 minutes.

Put chicken in an ovenproof casserole.

Mince the onion and garlic. Cook the onion and the garlic in 1 tablespoon of oil until softened, but not colored. Add the vermouth and vinegar; boil to reduce by half. Add the chicken broth, tomatoes, oregano, rosemary and season. Break up the tomatoes and bring the sauce to a boil. Allow to cook 2 minutes.

Pour the sauce over the chicken in the casserole, cover and cook in a preheated 350° oven about 1 hour.

Heat the oil in the heavy-skillet and cook the mushrooms about 1 to 2 minutes. Remove them and set them aside.

To pit the olives, roll them on a flat surface to loosen the stones and then use a swivel vegetable peeler to extract them. Alternately use a cherry pitter.

Add the mushrooms and olives during the last 5 minutes of cooking.

Remove the rosemary before serving and sprinkle with chopped parsley.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.2

Average rating: 3.2, total votes: 6

Complain about this recipe

Related ingredients:

pkg, cooking oil, chopped onion, diced, cooked chicken, chopped, cooked chicken, chicken breasts, split, to 10 pieces chicken, cut up, cooked chicken, boneless chicken breast, cut