Chicken cacciatore (my way)
Cacciatore is a popular dish and fixed in many different ways. Cacciatore
was a peasant dish in south, central, and northern Italy and all the
different regions had their own way of preparing this dish, which was made
mostly of rabbit, and some times chicken.
Tonight I am preparing the dish with four skinless chicken thighs.
1 large onion Halved and peeled and cut into half rings
1 red bell pepper. seeded and cut into strip (1/4 inch trips)
About 1 1/2 tablespoons of tomato paste
three thinly slice cloves of garlic
Oregano, salt, basil, black pepper and some red crush pepper to taste
1/2 cup of wine. Tonight I am using a semi sweet white wine, instead of the
red wine I usually use.
First I will spray the casserole dish with for easy clean up. Next will
break up the onion rings and layer them on the bottom of the dish. Next did
the same with the sweet red pepper slices. Than in when the chicken, bone
side down. Painted the tomato paste equally on each thigh. Than added the
garlic slices on each. Salted the chicken pieces, and than the pepper,
oregano, basil and red hot crushed pepper.
Poured 1/2 cup of the wine, missing the chicken, so not to disturb the
tomato paste. Just before placing the dish in the oven, I will sprinkle some
good Italian cheese over the chicken.
When it is time, Will place it in a pre-heated 350 f degrees oven and will
leave covered for the first 30 minutes. Than remove the lid and bake for
another 15 minutes or until chicken is done.
With the chicken cacciatore, I will add a few more olives to the cauliflower
salad I made last night, these will be the cured olives, Not the Calamari.
And have some egg noodles on the side with a oregano butter sauce.
RJ
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