Drizzle Cruets Gourmet

Drizzle Cruets Gourmet

Archive for June, 2008

Chicken Cacciatore

Friday, June 27th, 2008

Chicken Cacciatore

1 – 2.5-lb broiler, cut up into portion size pieces
one half cup all-purpose flour
one half cup peanut oil (or olive oil substitute)
three quarter cup coarsely chopped onions
two garlic cloves, peeled, chopped fine
one half teaspoon salt
one quarter teaspoon black pepper
1 8-ounce can tomato sauce
1 2-lb can Italian style tomatoes
one large bay leaf
one quarter teaspoon sweet basil

Dry chicken pieces on paper toweling. Place the flour in a paper sack and shake each piece of chicken in the flour until thoroughly coated. Heat the peanut oil in a large skillet. Place the chicken pieces, skin side down, in the hot oil and brown evenly on both sides. Add the onion, garlic, salt and pepper. Continue to cook over medium heat until the onion is transparent and glazed. Add the tomato sauce and tomatoes. Bring to a rolling boil, reduce heat to low and simmer. Add the bay leaf and basil. Cover and continue to simmer for 50 minutes. When the thickest pieces of chicken can be pierced with a fork it is done. If the sauce gets too thick, add a little water. Serve hot with boiled spaghetti, elbow macaroni, hot fluffy rice or boiled broad egg noodles. Garnish with a sprinkle with parsley and Parmesan cheese if desired. Serves four.

[tag] Chicken Cacciatore recipe[/tag]

 

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