01
Sep
Bring the sauce to a. Add the paste to the bag.
I decided to make this a 2 serving dish instead of 1 based on the calorie and fat count along with the huge restaurant amounts that are normally served.
Chicken cacciatore recipe food network. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan heat the oil over a medium-high flame.
Add the chicken pieces to the pan and saute just until brown about 5 minutes per side. If all the chicken does not fit in the pan saute it in 2 batches. Method 1 In a shallow bowl combine the flour 1 tsp of the salt and 12 tsp of the pepper.
Rinse the chicken and pat it dry. 2 Heat the oil in a large saucepan over a medium heat. Add some of the chicken to the pan and cook until browned 4 to.
3 Add the onion to the pan and cook for 2. Directions Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper.
Add 3 bay leaves to the pot along with the tomatoes 34 teaspoon salt and a few grinds of pepper. Bring the sauce to a. Meanwhile bring a large pot of salted water to a.
In a frying pan heat oil. Add chicken and brown on all sides. Remove chicken and place in 13 x 9 x 2 inch 35L baking dish.
Combine diced tomatoes tomato sauce mushrooms onion green pepper 34 tsp salt crushe basil crushed rosemary and garlic powder. This is out of the 2002 edition of KCTS Chefs cookbook. It was sent in by Executive Chef Chris Tess from Mama Stortinis Ristorante Restaurant.
I decided to make this a 2 serving dish instead of 1 based on the calorie and fat count along with the huge restaurant amounts that are normally served. My only change was cutting the 8 oz chicken breast into 2-4 oz size. Not sure where I found this recipe but its tasty and easy.
If you use canned tomatoes instead of tomato sauce Id recommend adding a little more flavoring - personally I like extra garlic bay leaf andor basil. Also I used tenderloins which are smaller than breasts so the cooking time would be shorter to avoid drying out the chicken. In a heavy bottom sauce pan heat the oil add the onion and gently cook for 5 minutes then add the garlic without the inner part and the fennel seeds.
Add the chicken and let it brown. Sprinkle in the wine and let the alcohol evaporate. Add the tomato sauce salt and pepper.
Place the browned chicken pieces into a large oven-proof casserole pour the onion-veggie mixture over the chicken. In the same frying pan add the rest 14 cup of the oil add the other half of the garlic then add the crushed tomatoes bay leaves Italian spices and wine. Simmer a few minutes.
In the bowl of a small food processor add the olive oil tomato-vegetable juice fennel seeds oregano salt onion powder paprika and garlic. Puree until it forms a rough paste. Place the chicken pieces in a plastic resealable bag.
Add the paste to the bag. Roast the chicken for 20 minutes. In a large skillet heat the oil.
Cook the garlic carrots onions celery mushrooms and roasted peppers over medium heat stirring often for 20 minutes. Add the stock port balsamic vinegar crushed tomatoes and bay leaf. Pour this over the chicken thighs cover with foil and return the dish to the oven.