Chicken Cacciatore Recipe
This is a simple and delicious cooking the chicken, both pieces of chicken with the skin or, as in this case, a light chicken pieces. The pieces of chicken cacciatore prepared with a rich tomato and wine sauce, flavored with laurel leaf.
These recipes for chicken cacciatore is perfect for a dinner with many guests, also feasible to keep in the freezer and pull through so gracefully. Serve with white or red wine and finish the meal with a cool dessert.
Ingredients (for 5 persons):
- Chicken, cut into dams, 1.
- Salt and pepper to taste.
- Flour, for coating.
- Oil, 5 tbsp.
- Butter, 50 gr.
- Onions, finely chopped or cut into thin rings, 3
- Peppers very fat, cut into strips, 2
- Cloves garlic, chopped, 4
- Natural tomatoes, chopped, with all its juice, 1 can.
- Laurel, 1 sheet.
- Dry white wine, 1 / 2 cup.
- Natural mushrooms, 1 large can or jar (400 gr.).
- Parsley, minced, 1 tsp.
Preparation
- Wash and dry chicken pieces (remove skin from chicken if desired).
- Season with salt and pepper to taste.
- Heat oil in a pan and brown in it the chicken on both sides.
- Drain and reserve the golden pieces.
- Discard the oil in the frying pan without washing.
- Put butter in saucepan and Melt.
- Saute the pepper strips.
- Add the minced garlic and onions (chopped or rings). Saute until the onion is translucent.
- Add the tomatoes into the saucepan with all their juice, white wine and Laurel leaves.
- Scraping the bottom of the pan with a wooden spoon, to enrich the sauce.
- Incorporate into the sauce the chicken pieces and mushrooms, with all their liquid (if the mushrooms are very large, cut them in half or in slices).
- Boil slowly, uncovered pan until the chicken pieces finish cooking and sauce is thick.
- Taste sauce and correct seasoning or not.
- Serve the chicken pieces with all the accompanying sauce with boiled potatoes and natural.
- Sprinkle the chicken cacciatore with parsley.
