Chicken Cacciatore
Ingredients
Chicken - Thighs 4 boneless
Onion 1 sm
Butter 30 ml
Garlic 20 ml
Stock - Chicken 175 ml
Tomatoes - whole canned 284 ml
Oil - Olive 90 ml
Wine - white 250 ml
Oregano 8 ml
Preparation
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This recipe has 2 parts making the Marinara Sauce and then the chicken that both require wine to be reduced and finely chopped garlic.
1.Pour the wine in a sauce pan and put on a burner at medium high cooking until reduced by half.
2.Finely chop the garlic - dividing in half.
Marinara Sauce
1.In a saucepan over medium - low heat add half the olive oil and when warm add 1/2 the chopped garlic. Cook until fragrant, about 45 seconds.
2.Taking the tomatoes from the can individually, pierce each with your thumb or finger to release the inner juices (saving the juice), then squish into a rough pulp in your hand and add to the sauce pan. Repeat until all the tomatoes are finished.
3.Add 1/2 the reduced wine and 3/4 of the oregano and salt and pepper to taste.
4.Raise the burner to medium, and when the mixture is steaming but not boiling, reduce heat to low and simmer for 15 minutes.
Cacciatore
1.Finely chop the onion.
1.In a bowl or bag, add the flour and salt&pepper to taste then add the chicken coating with flour. Shake off excess, set aside and repeat until all the chicken is done.
2.In a large fry pan or low saucepan set on medium heat add the 1/2 the oil and 1/2 the butter melt together then add the chopped onion cooking until translucent - then add the remaining 1/2 of the garlic cooking for another minute or two. Remove and set aside.
3.Add the remaining oil and butter, turn up the heat one notch and then add the floured chicken, browning on one side (about 3 minutes) then turning over to cook the other side. Remove when done setting aside. Repeat as necessary ensuring that the pan is not crowded.
4.Remove the pan form the heat and rinse any burn flour form the pan (it will make the meal taste burnt if you don't).
5.Return the pan to the burner, add the cooked chicken, onion/garlic, broth, remaining 1/2 of the reduced wine, and the marinara sauce and the remaining 1.2 of the oregano. Bring up to low simmer and cook for 20 minutes until the chicken is tender.
6.Serve over buttered egg noodles.
This recipe has 2 parts making the Marinara Sauce and then the chicken that both require wine to be reduced and finely chopped garlic.
1.Pour the wine in a sauce pan and put on a burner at medium high cooking until reduced by half.
2.Finely chop the garlic - dividing in half.
Marinara Sauce
1.In a saucepan over medium - low heat add half the olive oil and when warm add 1/2 the chopped garlic. Cook until fragrant, about 45 seconds.
2.Taking the tomatoes from the can individually, pierce each with your thumb or finger to release the inner juices (saving the juice), then squish into a rough pulp in your hand and add to the sauce pan. Repeat until all the tomatoes are finished.
3.Add 1/2 the reduced wine and 3/4 of the oregano and salt and pepper to taste.
4.Raise the burner to medium, and when the mixture is steaming but not boiling, reduce heat to low and simmer for 15 minutes.
Cacciatore
1.Finely chop the onion.
1.In a bowl or bag, add the flour and salt&pepper to taste then add the chicken coating with flour. Shake off excess, set aside and repeat until all the chicken is done.
2.In a large fry pan or low saucepan set on medium heat add the 1/2 the oil and 1/2 the butter melt together then add the chopped onion cooking until translucent - then add the remaining 1/2 of the garlic cooking for another minute or two. Remove and set aside.
3.Add the remaining oil and butter, turn up the heat one notch and then add the floured chicken, browning on one side (about 3 minutes) then turning over to cook the other side. Remove when done setting aside. Repeat as necessary ensuring that the pan is not crowded.
4.Remove the pan form the heat and rinse any burn flour form the pan (it will make the meal taste burnt if you don't).
5.Return the pan to the burner, add the cooked chicken, onion/garlic, broth, remaining 1/2 of the reduced wine, and the marinara sauce and the remaining 1.2 of the oregano. Bring up to low simmer and cook for 20 minutes until the chicken is tender.
6.Serve over buttered egg noodles.
