Chicken Cacciatore Recipe
Chicken Cacciatore Notes
This recipe has been blatantly stolen from the old Joy of Cooking and modified for my tastes and what I usually have in the kitchen.
- 4 pieces Italian sausage
- 4 boneless chicken breast halves
- 3 tablespoons flour
- 1/4 cup olive oil
- 2 cups shallots or scallions, chopped
- 1 clove garlic, minced (1 teaspoon)
- 2-3 plum tomatoes, chopped into chunks
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground coarse black pepper
- 3/4 cup ckicken stock or broth
- 1/2 bay leaf
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried marjoram
- to taste, freshly grated parmesan cheese
- to taste, fresh parsley, chopped
Serves / Yields
Brown the Italian sausages in a saute pan with a little olive oil, being sure to prick them with a fork to release their oils.
Dredge the chicken breasts in flour, and sauté until golden brown in the remaining olive oil and sausage drippings, adding them to the sausages. Add the shallots and garlic.
When the chicken breasts are browned, add the tomato paste, chopped tomatoes, white wine, salt, pepper, chicken stock, bay leaf, thyme and marjoram. Cover and allow to simmer for 1/2 hour, or until the chicken is tender, turning and stirring occasionally to prevent sticking.
Serve with boiled vermicelli topped with grated parmesan cheese and fresh parsley.
The Italian sausages can be either hot or mild, depending upon how adventurous your palate is. If you have fewer sausages than chicken breasts, just slice the sausages into smaller pieces before serving.
Should be served with a salad and garlic bread.