Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 fryer chicken, 3 . 5 lbs; 1 tablespoon olive oil; 1 medium onion, chopped; 1 medium garlic clove, minced; 1/2 cup dry white wine, consider the taste though any will work; 1 1/2 tablespoons white wine vinegar; 1/2 cup chicken broth; 1 teaspoon dried basil, crumbled; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 can tomatoes, whole peeled; 8 black olives; 1 tablespoon parsley, chopped fresh

Submitted by Ross deBoss

"Chicken in a succulent mushroom, onion and garlic tomato sauce perfect over linguine or with herbed pasta served on the side; either way with fine bread if you've a hefty appetite or you're a fan of small portions. Probably you couldn't guess the first is me, and the second my lovely wife. :) Recipe from an old "Italian Cooking Class Book" from who knows where - inherited recipe. Best served over or on the side of pasta, fresh linguine is traditional and to my mind best."

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Ready In:: 1hr 10mins
Ingredients:: 13
Serves:: 4

ingredients

1 fryer chicken, 3 . 5 lbs
1 tablespoon olive oil
1 medium onion, chopped
1 medium garlic clove, minced
¹⁄₂ cup dry white wine, consider the taste though any will work
1 ¹⁄₂ tablespoons white wine vinegar
¹⁄₂ cup chicken broth
1 teaspoon dried basil, crumbled
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
1 can tomatoes, whole peeled
8 black olives
1 tablespoon parsley, chopped fresh

directions

Rinse chicken, drain and pat dry. Heat oil in large skillet over medium heat. Cook the chicken in a single layer without crowding. Cook turning once until chicken is brown, about 8 minutes. Repeat until all chicken is browned, removing the done pieces to a casserole or dutch oven.
Add mushrooms and onion to drippings in skillet. Saute over medioum heat unitl onion is soft, about 5 minutes. Add garlic and 30 seconds or so later add the wine and vinegar; cook over medium heat until liquid is almost completely evaporated, about 5 minutes. Stir in chicken broth, basil, marjoram, salt and pepper. Remove from heat.
Press tomatoes and their liquid through sieve into bowl; discard seeds. Stir sieved tomatoes into onion mixture in the skillet. Heat to boiling and keep on boiling uncovered 2 minutes.
Pour sauce over chicken. Heat to boiling; reduce heat to low. Simmer covered until chicken is tender, about 25 minutes. Remove chicken to serve dish, keep warm.
Heat sauce to boiling; boil uncovered on - you guessed it - medium high heat 5 minutes. Add olives and parsley to sauce; cook 1 minute longer and pour over chicken to serve.
That's the recipe, I generally double the sauce as it freezes beautifully and is great over a boneless chicken breast with a quick pasta or bread side for an outstanding weekday meal ready in 45 minutes or less from the freezer. Personal taste: I also generally thicken the sauce at the end using fresh tomato paste and adjusting seasonings if needed.