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Chicken Cacciatore

Source of Recipe

earthmother @ Somersize Site


Recipe Introduction

Level 1 ~ Pro/Fat ~ I use 8-10 chicken thighs instead of the whole chickens, it's just easier and thighs are very flavorful in a dish like this. My notes are in (..) and also at the end. When I use 8-10 thighs, I like to double the sauce (we like a lot of sauce).

List of Ingredients

2 young chickens, quartered, or a 4 pound chicken, cut in pieces.

Sprinkle the chicken with salt & pepper, rub with finely grated parmesan cheese (dry powdery - green can).
Brown lightly in 1/4 cup olive oil.
Take the chicken out of the pan. To the juices in the pan add: (Deb's note ~ I always double the sauce when using 8-10 thighs - we like a lot of sauce)

1 large onion, chopped fine
1 stalk celery, chopped fine
1 clove garlic
Stir and cook until the onion has turned yellow.
Add the chicken and sugar substitute to equal 1/4 teaspoon of sugar, plus a pinch of allspice -or- cinnamon.
1/2 cup red wine, -or- 1/4 cup sherry (I use Grey Poupon or Four Monks Cooking Sherry).
Cook and stir 5 minutes, Remove the garlic. Add to the pan
3 tomatoes, cut in pieces (I use 1 (14 ounce) can of plain diced tomatoes, undrained).



Recipe

Cover and cook slowly until the chicken is tender, about 40 to 60 minutes. If necessary, add more liquid from time to time, using chicken broth, tomato juice, red wine, or water. Season with salt and pepper to taste. Should make at least six servings.

I think you will really like this. It made a thick sauce when it was funky, and though the sauce is thinner, it is still very good.

* * Deb’s notes: This makes a great company dish. I usually double this, using a big pack of chicken thighs (Costco) which have around 16 thighs. I use a big covered skillet, stove top. (2 skillets when I double it). This is really good!!