Chicken Cacciatore originated in Central Italy. Once known as Hunter’s Chicken, it’s no wonder chicken cacciatore is one of the most popular dishes. My husband once tried this when he visited Italy, from then on it is one of his favorites Italian dish. I included the printed recipe below:
Ingredients:
2-3 lbs. skinless boneless chicken (white or dark meat)
2 tbsp. olive oil
1 1/2 cups sliced fresh mushrooms
dried shallots ( can use fresh onions too)
1 clove garlic (minced)
1 14.5 oz. can diced tomatoes (undrained)
1 6 oz. can tomato paste
3/4 sherry wine (or dry wine)
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. salt
1/2 tsp. dried rosemary
1/2 tsp dried oregano
1/8 tsp. black pepper
1 tbsp. fresh parsley
Hot cooked fettucine or linguine (optional)
Instructions:
1. Wash & cut chicken.
2. In a skillet heat olive oil. Add chicken, add parsley, thyme, oregano, salt & pepper. Fry chicken (about 10 mins) until it turns golden brown then flip over. Transfer to a plate. Set aside.
3. In a separate pan heat olive oil then add garlic, dried shallots & mushrooms. Cook & stir about 5 mins. Turn heat to low.
4. Meanwhile, In a medium bowl combine undrained tomatoes, tomato paste, wine, sugar, salt, thyme, oregano & pepper.
5. Add chicken into mushrooms mixture (simmer) then pour tomato mixture oven chicken. Bring to a boil; reduce heat. Simmer covered, for 15-20 mins or until chicken is no longer pink. Sprinkle with parsley.
6. Serve hot over fettucine or linguine.
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