Pearl's Chicken Cacciatore |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Truthfully, I love this dish for the sauce it produces. The chicken is good too, but the sauce...sooo flavorful! I have made this several times just so I can have this sauce over my pinwheel pasta with some red pepper flakes and freshly grated parmesan cheese! This recipe came from one of my favorite cookbook, New York Cookbook. Ingredients:
8 tablespoons butter |
2 large onions, diced |
2 green bell peppers, stemmed, seeded, and diced |
3 1/2-4 lbs chicken, well rinsed, patted dry, and cut into 8 pieces |
2 garlic cloves, minced |
1 (16 ounce) can stewed tomatoes |
1 (15 ounce) can tomato sauce |
2 bay leaves |
1 teaspoon crushed dried oregano |
1 teaspoon salt |
1/2 teaspoon celery seed |
1/4 teaspoon fresh ground black pepper |
1/2 cup dry red wine |
Directions:
1. Melt the butter in a nonreactive, large, deep skillet over medium heat.
2. Add the onions and bell peppers and cook until the onions are translucent and the peppers are soft, 5 minutes.
3. Use a slotted spoon to remove the vegetables to a bowl.
4. Add the chicken and brown on all sides, 3 minutes per side.
5. Return the vegetables to the pan, add the garlic, and cook for 1 minute.
6. Add the stewed tomatoes, tomato sauce, bay leaves, oregano, salt, celery seeds, and pepper and stir well.
7. Cover, reduce the heat to low, and simmer until the chicken is cooked through and the sauce is thick, 45 minutes.
8. Slowly pour the wine into the skillet and stir to combine.
9. Cook for 2 minutes more and serve.
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