How do you make Chicken Cacciatore?
This Italian-American classic features braised chicken pieces in a tomato broth. It's great on its own or over pasta. This recipe serves four. Step 1 Pat the chicken dry with paper towels and season it well with salt and pepper. Step 2 Dust the chicken all over with flour and shake off as much excess as you can. Step 3 Heat the oil in a large pot over medium heat. Step 4 When the oil is nice and hot, add the chicken and brown it on all sides. Be careful not to let it get too dark. Step 5 Remove the chicken and add the onion. Step 6 Sauté the onion until tender, stirring frequently. Step 7 Cut the tomatoes into large pieces and add them to the onion. Reserve all the juices. Step 8 Add the wine and let mixture come to a boil. Step 9 When the wine has almost boiled away, return the chicken to the pan. Step 10 Add the bay leaf and 1/2 c. parsley, the reserved tomato juice and the broth. Step 11 Lower the heat to a very slow simmer and cook for 45 minutes. Step 12 During cooking, skim off all the foam and oil that rises to the surface. Step 13 Place the chicken on a serving platter, remove the bay leaf, and spoon the sauce over the top. Step 14 Sprinkle on the remaining parsley and serve. Step 15 If you prefer a thicker sauce, place the chicken on a platter and simmer the sauce rapidly until it thickens. An optional step is to puree the onions and tomatoes into the simmered sauce with a hand blender or food processor. == * 1 chopped onion * 1-2 bay leaves * 1 chicken * 1/2 c. vegetable oil * 1 c.white wine * 1/2 c. or so all-purpose flour * 14.5-oz. can reduced-sodium chicken broth * 3/4 c. chopped fresh parsley * salt and pepper * 28-oz. can canned whole tomatoes * Groceries * Chef's Knives * Chef's Knives * Cooking Pots * Cutting Boards * Measuring Cups * Serving Platters * Wooden Spoons * Measuring cupsPat the chicken dry with paper towels and season it well with salt and pepper.2Dust the chicken all over with flour and shake off as much excess as you can.3Heat the oil in a large pot over medium heat.4When the oil is nice and hot, add the chicken and brown it on all sides. Be careful not to let it get too dark.5Remove the chicken and add the onion.6Sauté the onion until tender, stirring frequently.7Cut the tomatoes into large pieces and add them to the onion. Reserve all the juices.8Add the wine and let mixture come to a boil.9When the wine has almost boiled away, return the chicken to the pan.10Add the bay leaf and 1/2 c. parsley, the reserved tomato juice and the broth.11Lower the heat to a very slow simmer and cook for 45 minutes.12During cooking, skim off all the foam and oil that rises to the surface.13Place the chicken on a serving platter, remove the bay leaf, and spoon the sauce over the top.14Sprinkle on the remaining parsley and serve.15If you prefer a thicker sauce, place the chicken on a platter and simmer the sauce rapidly until it thickens. An optional step is to puree the onions and tomatoes into the simmered sauce with a hand blender or food processor.
