Sunday, January 25, 2009

Chicken Cacciatore

Chicken Cacciatore
from Nannie
2 1/4 lbs bone-in chicken breasts & thighs
1 1/2 cups all-purpose flour
2 teaspoons salt, divided
3 tablespoons extra-virgin olive oil
2 onions, chopped
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 cloves garlic, minced
1 cup dry red wine
1 (28-ounce) can diced tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried crushed rosemary

Combine flour, 1 tsp salt, and 1 tsp pepper. Coat chicken with mixture. In a large Dutch, sauté skin-side down in olive oil over medium-high heat. Cook 6 to 8 minutes, or until lightly browned. Remove from pan, and set aside.
Add onions, bell peppers, and garlic to pan drippings. Cook over medium-high heat, 6 to 8 minutes until tender. Add wine; cook additional 3 minutes. Add in tomatoes, oregano, basil, rosemary, and remaining salt and pepper (stir). Add chicken and cover. Simmer over medium-low heat for 25 minutes. Uncover, and simmer 10 additional minutes.
Serve over hot cooked pasta.



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