"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken cacciatore Recipe

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This recipe for Chicken cacciatore, by , is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Parker

Category:
Category:

Ingredients:  
Ingredients:  
1 drumstick and 1 thigh per person
olive oil
2 medium onions chopped
2 cloves garlic minced
11/2 cups white wine
400gm can crushed tomatoes
11/2 cups chicken stock or cubes with water
1/2 cup black olives
1 bay leaf
2 sprigs fresh rosemary
A few anchovies washed
1 tsp capers
2 tbsp parley
salt to taste
Freshly ground black pepper
2 tbsp. wine vinegar.

Directions:
Directions:
Heat the olive oil in a deep pan to medium. Add the onions, garlic and salt and cook for about ten minutes, stirring occasionally, remove from pan. Now add the chicken pieces and fry, turning frequently until nicely browned. Put onions back and add the wine and cook until wine reduces to about 2 tbsp. Add the tomatoes and their juice, chicken stock, olives, capers, anchovies, bay leaf and rosemary sprigs. Reduce heat and simmer for about 45 minutes. Check seasoning, add a good grind of pepper and fold the vinegar through. Place each serving on a plate and serve with rice and a side salad.

Preparation Time:
Preparation Time:
15 minutes plus cooking time
Personal Notes:
Personal Notes:
You can add more or less chicken pieces, depending on how hungry you are. Capers and anchovies are optional.

 

 

 

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