This weekend, we had Italian Wedding Soup to start our Sunday dinner. I decided to make chicken cacciatore- a dish with a rich tomato flavor to complement the mild but savory meatball soup. Cacciatore is Italian for "hunter" or "hunter-style". I find it funny that in Italy, a hunter's meal seems so flashy. In Pennsylvania, a hunter-style meal would most likely have venison or wild turkey! Either way hope you enjoy!
Ingredients:
Boneless Chicken Thighs--- 4 LBS
All Purpose Flour--- 1/2 CUP
Crushed Tomatoes--- 32 OZ Can
Diced Tomatoes--- 16 OZ Can
Onion (chopped)--- 2 Medium
Garlic (minced)--- 3 Cloves
Red Bell Pepper (chopped)--- 1 Large
Basil (crushed)--- 2 TBSP
Oregano (crushed)--- 2 TBSP
Chicken Stock--- 3/4 CUP
White Wine--- 3/4 CUP
Salt and Ground Pepper--- Pinch
Olive Oil--- 2 TBSP
STEP BY STEP:
- 1. Cut onion, pepper and garlic
- 2. Mix flour, salt and pepper. Toss chicken in flour until completely coated.
- 3. Heat a large frying pan to Medium- High. Oil pan once hot and saute chicken until flour coating is light brown.
- 4. Remove chicken and let rest. In the same pan, saute onion, pepper and garlic until tender.
- 5. In a large pot, add chicken, onion, pepper, garlic and canned tomatoes.
- 6. Add stock and wine to pot. Bring sauce to a simmer and let reduce for 20 minutes or until desired thickness.
- 7. Season with basil, oregano, salt and pepper.
Serve with pasta, risotto or bread to sop up extra sauce! Enjoy!
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