July 22, 2010

Chicken Cacciatore

Posted in Chicken, Pasta at 8:10 pm by Sheila OConnell

This is kind of a variation on my pasta recipe with a little more emphasis on the chicken part.
There are two variations I’ll present here. One is a earthier version featuring mushrooms and beef broth. The second uses capers, white wine and chicken broth. Both are delicious.

1 frying chicken
1/2 cup flour
2 tblsp olive oil
4 cloves garlic, diced
1/2 tblsp red pepper flakes
1 28 ox can diced tomatoes (RedPack if available)
1 medium onion, chopped
salt & pepper
1/2 box pasta (linguini or fettucini)

15 or so mushrooms, cut into 1/2 in thick pieces
1/2 cup beef broth
1/2 tblsp dry parsley

1/2 tblsp capers
1/2 cup dry white wine
1/2 cup chicken broth
1/2 tblsp dry oregano

You can make this easier by using boneless, skinless chicken. Real easy and quick using chicken tenders. But I use one whole frying chicken. Rinse the chicken well and pat dry. Cut it up: 2 legs, 2 thighs, 2 breasts each cut in half (4 pieces). 2 wings (eh – your choice, I don’t both since there isn’t much meat on them). I remove most of the skin and fat and take breast off bone.

Start water boiling for pasta

1 tblsp oil in medium hot pan.
dredge chicken pieces in flour and place in hot oil
fry chicken pieces for 3-5 minutes per side. (do in batches if they don’t all fit in pan)
remove pieces to plate and sprinkle with salt & pepper
Add 1/2 tblsp oil and reduce heat to medium
Add garlic, onions, pepper flakes for a minute or two

Add (A) mushrooms or (B) capers
sprinkle w Salt & pepper (salt brings liquid out of mushrooms)
saute for 5 minutes or so, until onions are tender and mushrooms.

Add (A) beef broth or (B) white wine then chicken broth 1-2 minutes later
When bubbling at good clip, add tomatoes and (A) parsley or (B) Oregano.
When that is bubbling again at a good clip, return chicken to pan – submerging as much as possible.
Let cook over medium-low heat (a little more than a simmer really) for 5-10 minutes (depending on how confident you are that the chicken is fully cooked)

While chicken and sauce are simmering, cook pasta – linguini or fettucini.

Serve with salad, bread, and, of course, a nice red wine – Chianti, Rhone, or Tempranillo work great.

Bon apetit

Posted by Dad


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