"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Cacciatore Recipe

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This recipe for Chicken Cacciatore, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judi Heer
Added: Monday, February 16, 2009


1 1/2 lb. boneless chicken thighs
Oil (extra lite olive or canola ) and butter for frying
1 1/2 onion cut up
1 med. Zucchini cubed
3 lg. garlic cloves coarsly cut up or sliced
6 med. mushrooms cut into large chunks
1/2 cup white wine
5 Tbsp. crushed tomatoes
salt and pepper

Remove fat from chicken and cut up into pieces (about 3 in, not too small). Select a sautee pan or skillet large enough to easily accomodate all pieces of chicken, add enough oil to coat the bottom plus 1-2 tsp butter and heat. When the butter is bubbley add the chicken pieces and brown, then lower the heat and cook about 10 min longer until almost through. Remove chicken.
Add onion, zucchini, mushrooms and garlic to skillet and sautee (until onions are glassy, not brown). When done increase the heat and douse
with white wine. Cook off a little and then add crushed tomatoes.
Add chicken back to the skillet and, and cook down the sauce to 1/2 or 1/3. The chicken should be fork tender at this point.
Add salt and pepper to taste.
Serve with noodles or rice or even fried potatoes.

Personal Notes:
Personal Notes:
The Italian cooking often uses a dab of butter in the oil for frying, which really enhances the flavor. I like to use Chablis for the wine but it doesen't matter. Using a sweeter wine will also work. This recipe will serve 2-4 people depending on appetite.




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