Tuesday, November 17, 2009

Spicy Chicken Cacciatore

Spicy Chicken Cacciatore

1 Boiler/Fryer, Cut Into 8 Pieces (About 3-4 Pounds)

2 Tablespoons Olive Oil

1 Medium Onion, Chopped

2 Cloves Garlic, Minced

1 Celery Stalk, Chopped

4 oz. Mushrooms, Chopped

1/2 Cup Dry White Wine

1 (14 oz) Can Chopped Tomatoes

1/2 Cup Chicken Broth

1 Teaspoon Dried Oregano

1/4 Cup Fresh Chopped Parsley

Salt & Pepper

Pinch Of Red Pepper Flakes

Rinse chicken pieces off, and then pat dry. Heat olive oil in a large skillet over medium heat, then brown the chicken pieces on both sides. Remove chicken pieces onto a plate. Add mushrooms, onions and celery into the pan with the chicken grease, and sauté until soft, for about 5 minutes. Add garlic, and cook a few more minutes. Add chicken into the skillet once more, then add the white wine. Cook on medium heat until all moisture is almost completely evaporated. Add the tomatoes, broth and seasonings. Simmer in pan, cover for about 30 minutes. If the sauce is not thickened, remove chicken pieces from pan, then bring sauce mixture to a boil. Cook for a few more minutes until the sauce has reduced and thickened. Serve hot!

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