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Kitchen-Cacciatore Recipe

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This recipe for Kitchen-Cacciatore, by , is from Christensen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Renee Christensen Rharbite

Category:
Category:

Ingredients:  
Ingredients:  
1 pound Pasta
1 Jar Marinara Sauce
8 Chicken Thighs,( Skin On)or 4-6 Boneless Pork Chops
Sea Salt And Freshly Ground Black Pepper, To Taste
1/2 cup All-purpose Flour
4 Tablespoons Olive Oil
2 Tablespoons Butter
1 Medium Onion Sliced(or 3 scallions)
2 Red Bell Peppers,2 Green Bell Peppers, Sliced
1 cloves Garlic, Diced
12 ounces, Mushrooms Sliced
1 to1 1/2 Cup Veggie of choice(Zuccinni, Butternut, Carrots ect.)
10-12 whole pitted olives (Black or Kalamata olives) save any liquid
1/2 teaspoon Ground Thyme
1/4 teaspoon Turmeric
1/4 teaspoon Sea Salt
1 cup Wine (I use Red)
1 can (28 Ounce) Diced Tomatoes (with Their Juice)
Chopped Flat Leaf Parsley
Red Pepper Flakes, Crushed, To Taste (optional)

Directions:
Directions:
Preheat oven to 350 degrees
Place diced tomatoes in casserole dish,
Salt and pepper both sides of the pieces of Meat. Dredge it in flour. Heat olive oil and butter in a heavy skillet over medium-high heat. Place meat (chicken- skin down) in pan, four pieces at a time. Brown on both sides, then place in casserole dish over tomatoes. Repeat with remaining pieces.
Pour off half the fat in the pan and discard.Add to pan sliced onions. scallions, leaks(or whatever combination you choose) and peppers, as well as the garlic. Stir around for 1-2 minutes. Add mushrooms and whichever vegetable you choose. Stir around for 5 minutes. Add Basil, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then add wine and 1/4 cup olive juice to liquid still in pan. Cook and reduce sauce for a couple of minutes pour reduced liquid over meat in casserole dish pour in wine and turn heat to medium high . Allow to bubble.
Cover with foil and put it into the oven for 45 minutes. Remove foil and increase heat to 375 degrees. Cook for an additional 15 minutes.
Cook pasta according to package directions. Do not overcook! Drain and return to pot pour in the Marinara stir and cover with heat off.
Remove casserole dish from the oven place chicken and veggies over pasta on a plate.

Personal Notes:
Personal Notes:
still working on this one

 

 

 

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