Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Chicken Cacciatore Recipe




Source of Recipe


Tuscany Grill, 811 NW 21st Ave Portland, Oregon 97210


List of Ingredients





Marinara Sauce:
1/4 cup olive oil
8 cloves garlic, chopped
1 teaspoon chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon crushed red pepper flakes
2 (28-ounce) cans whole Italian tomatoes (San Marzano brand recommended)

Chicken:
1 whole 3- to 4-pound chicken Salt and black pepper to taste
1/4 cup olive oil (do not use extra-virgin olive oil)
1 medium onion, thinly sliced
3 cloves garlic, sliced
1/3 cup dry sherry
2 to 4 cups Marinara Sauce from above
1/2 to 3/4 pound sliced fresh mushrooms
15 to 20 pitted gaeta olives (substitute Kalamata olives if gaeta are unavailable)
4 fresh basil leaves, chopped

Recipe





Instructions To make sauce:
Heat the oil in a large saucepan over medium heat. Add the garlic and cook until soft. Add the parsley, basil and red pepper flakes and heat to release flavors, about 10 seconds.

Drain the liquid from the canned tomatoes and reserve. Crush the tomatoes with your hands and add to the garlic mixture. Add the reserved juice and bring to a simmer. Simmer gently for 30 to 40 minutes, but do not let the sauce reduce or overcook. Refrigerate until needed. Makes 6 cups.

To make chicken:
Cut the chicken into 8 pieces and season with salt and pepper. Over medium-high heat, heat the olive oil in a skillet large enough to hold the chicken pieces without crowding. When the oil is hot, carefully add the chicken pieces, being careful as it will splatter. Brown the chicken on both sides and remove from the pan. Add the onion and cook for 1 to 2 minutes, or until soft. Add the garlic and cook for 1 minute more. Drain off the oil and add the chicken back to the pan. Add the sherry and cook over high heat, scraping any browned bits from the bottom of the pan, until reduced by half.

Add 2 cups of the Marinara Sauce. Use 4 cups if needing extra sauce for a side dish of pasta. (Freeze any remaining sauce.) Reduce heat and gently simmer for about 30 minutes, turning chicken pieces once or twice. Add the mushrooms, olives and basil and continue simmering for 15 minutes more. Turn off heat and let rest for 15 minutes. Skim fat from the surface. Taste and adjust seasoning. Serve hot.

Yield: 4 servings