25
May
Rinse the chicken under cold water and pat dry with paper towels. In 2 separate batches add the chicken pieces to the pan and.
In 2 separate batches add the chicken pieces to the pan and.
Authentic italian chicken cacciatore recipe. Instructions Coat both chicken thighs and breasts with 1 teaspoon each of salt and black pepper. In a small bowl add flour and dredge. In a large sauté pan heat olive oil over medium-high heat.
In 2 separate batches add the chicken pieces to the pan and. In the same pan add bell pepper onion. Add the garlic and cook for 1 minute or until the garlic is fragrant.
Add the white wine. Stir and let simmer until the wine is reduced by approximately half about 3 minutes. Add the tomatoes with their juices the mushrooms Italian.
Blanch the mushroom slices in boiling water for 2 minutes. Drain and set aside. Rinse the chicken under cold water and pat dry with paper towels.
Dredge the chicken in flour shaking off the excess. Heat the olive oil in a large skillet and sauté the chicken breast halves until lightly browned about 2 minutes on each side. Transfer the chicken to a plate and set aside.
Save the chicken fat left in the pan adding enough of the oil to make 4 tablespoons Cook the onion and bay leaves over medium heat till tender. Italian chicken cacciatore flavoured with rosemary and olives. A really simple and healthy chicken breast one pot with all the ingredients of an authentic hunters style stew.
FOR THE OVEN. Transfer the covered skillet to a preheated oven at 375F 190C and cook for 50 minutes. Remove the lid add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone and the sauce has reduced.
FOR THE SLOW COOKER USE THIS RECIPE.