In a large frying pan, brown chicken pieces in olive oil until well browned on all sides. S/P as you go. Remove from pan and set aside. Add white wine or sherry (sherry is sweeter) to deglaze the pan (1/4 cup?) on medium heat until the alcohol smell is gone. Add water or broth (1/2 cup?), slosh around, and turn off heat. While browning the meat, in a large dutch oven pot, sauté the vegetables: 1 or 2 large Spanish onions large slices 2-4 sliced, seeded, Italian green peppers (light green, sometimes called cubinella) 1 sliced sweet red pepper (optional) 2-6 cloves chopped garlic dozen sliced mushrooms (optional) When vegetables start to become transparent, add crushed dried oregano and basil (1 tbsp each?), S/P. Stir. Add a cup or two of tomato puree or crushed tomatoes, the chicken, and some broth or water so that it is watery and the chicken sits nestled in it, pretty much covered. Add the deglazed liquid left from browning the chicken. Cover and simmer until chicken is done. 45 minutes? 10 minutes before done, put on some medium pasta shells to cook. When everything is cooked, drain and toss the shells with the cacciatore sauce and put in a large bowl. Put the chicken pieces on top of it, with more sauce, and serve family style. Pass the extra sauce and parmesan cheese in separate dishes.
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Forgot the recipe!!
In a large frying pan, brown chicken pieces in olive oil until well browned on all sides. S/P as you go.
Remove from pan and set aside.
Add white wine or sherry (sherry is sweeter) to deglaze the pan (1/4 cup?) on medium heat until the alcohol smell is gone. Add water or broth (1/2 cup?), slosh around, and turn off heat.
While browning the meat, in a large dutch oven pot, sauté the vegetables:
1 or 2 large Spanish onions large slices
2-4 sliced, seeded, Italian green peppers (light green, sometimes called cubinella)
1 sliced sweet red pepper (optional)
2-6 cloves chopped garlic
dozen sliced mushrooms (optional)
When vegetables start to become transparent, add crushed dried oregano and basil (1 tbsp each?), S/P. Stir.
Add a cup or two of tomato puree or crushed tomatoes, the chicken, and some broth or water so that it is watery and the chicken sits nestled in it, pretty much covered. Add the deglazed liquid left from browning the chicken.
Cover and simmer until chicken is done. 45 minutes?
10 minutes before done, put on some medium pasta shells to cook. When everything is cooked, drain and toss the shells with the cacciatore sauce and put in a large bowl. Put the chicken pieces on top of it, with more sauce, and serve family style. Pass the extra sauce and parmesan cheese in separate dishes.