Chicken Cacciatora
A meal known as "hunter's style:" Chicken Cacciatora has a rich sauce and tender chicken that is simple to throw together.
Equipment
- Cast Iron Skillet
Ingredients
- 4 pound spring chicken cut into pieces (I used 6 bonelss skinless chicken thighs)
- ½ cup flour
- 1 teaspoon salt
- ½ cup fat
- ¼ cup chopped onion
- 1 clove of garlic chopped fine
- ¼ cup chopped carrot
- 3 sprigs parsley
- 1 basil or bay leaf
- 4 cups tomatoes
- 1 teaspoon salt
- Dash pepper
- ¼ cup Marsala sherry, or white wine (I did Marsala)
Instructions
- Dredge chicken in flour, sprinkle with salt and brown in fat until golden on all sides.
- Place in covered dish in a warm place.
- Brown onion, garlic, carrot, parsley and bay leaf or basil in fat left in frying pan.
- Strain tomatoes (when strained you should have 2 cups pulp). Add tomato pulp to browned vegetables in frying pan, add 1 teaspoon salt and dash of pepper and bring to a boil.
- Add chicken and wine and simmer for 30 minutes, or until chicken is tender.
Notes
A great side for this dish is polenta, to soak up all the juices. Cooking according to directions on package.
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