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Chicken Cacciatora
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    Chicken Cacciatora

  • 3 pounds broiler-fryer chicken, cut into pieces salt and pepper
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic, minced -- (2 to 6)
  • 1 large stalk celery, chopped small
  • 1 large carrot, chopped small
  • 1 red bell pepper, chopped
  • 1 large can (28 oz) chopped tomatoes
  • 1/3 cup red wine
  • 1/2 tsp dry basil
  • 1/4 tsp dry oregano
  • 1/4 tsp dry thyme
  • 1/2 tsp + crushed red pepper
  • *(I'm pretty sure I ended up using more of the dry spices)

    Salt and pepper chicken. Fry in butter and oil until browned. Remove and set aside. Pour off and discard all but 3 tablespoons of drippings. Add onions, fry a few minutes and add other vegetables. Cook until onions are lightly browned. Add dry spices and cook a few seconds. Return chicken to pan. Add tomatoes and wine. Cover and simmer about 45 minutes. Meat should not be pink when slashed at thickest part. Remove chicken and keep warm. Reduce sauce over high heat. Salt to taste. Serve with sauce spooned over chicken.

    If using rabbit, dust with flour before browning. Increase simmering time.

    Can also use mushrooms with vegetables, and fresh parsley and/or rosemary with herbs.

    From: Dan Hirschi, danjhirschi@interfold.net
    Posted by: Dan Hirschi, Via: Chile Head Mailing List
    Post Date: Sun, 03 Jun 2001

    *BACK TO CHICKEN*







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