Chicken Cacciatore Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 chicken breasts, split on bone
2 T extra virgin olive oil
1 c onion sliced very thin
2 garlic cloves, sliced thin
salt and fresh ground pepper
1/3 c dry white wine
1 1/2 cups chopped Italian plum tomatoes (peeled)
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Directions: |
Directions:Cook onion in olive oil at medium heat in a skillet until translucent.
Add sliced garlic and the chicken breasts, skin side down. Cook until the skin forms a golden crust, then turn the pieces over and brown the other side.
Add salt and pepper, turn chicken 2 or 3 times to cook evenly. Add the wine, and let it simmer away until about half of it has evaporated.
Add the cut-up tomatoes, turn down the heat and simmer. Cover the pan, putting the lid on slightly askew.
Turn and baste the chicken pieces while they are cooking. If the liquid evaporates, add 2 T water.
Cook until the meat is tender and comes easily off the bone (or use a meat thermometer). |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: My dear friend and neighbor Pam brought me chicken cacciatore when I arrived home from the hospital with both of my babies. This dish has great sentimental value to me now and I made it for all of my friends when they brought their babies home from the hospital. Now that we are all a little older, the dish gets made when a family is going through one of life's more difficult times. When you are not sure what else to do, leave a casserole on their doorstep, I always learned. It seems as if food cooked with love can always take the edge off any sticky situation. The Hommels always say that a couple of glasses of wine and a few pieces of chocolate can't hurt either. :)
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