Chicken Cacciatore
3-4 lb. Chicken
2 Tbs. Olive Oil
1 cup Onions, thinly sliced
2 cloves Garlic, minced
Salt and freshly ground Black Pepper, to taste
1/4 cup Dry White Wine
1 1/2 cups Tomatoes, skinned and chopped OR
1 1/2 cups canned Italian plum tomatoes with their juice
Cut the chicken into serving-size pieces, rinse in cold water,
and pat dry.
Warm the olive oil in a heavy skillet and sauté the onion slices
until golden, about 3 minutes.
Add the garlic and then add the chicken to the skillet, skin side
down. Sauté until golden; turn the chicken once to brown the
other side.
Season the chicken with salt and pepper. Turn the chicken a few
times to even out the cooking.
Add the wine and simmer until liquid is reduced by half.
Add the tomatoes, reduce the heat to simmer, cover the skillet
loosely, and cook chicken for about 40 minutes, or until it is
very tender. Turn and baste the chicken occasionally while
cooking. If necessary, add a little water.
Transfer chicken to a warm dish and serve. If desired, your
Chicken Cacciatore may be prepared in advance and reheated
to serve.
Serves 4 or 5
|
Â
Â
Â
|
member logon
