January 20, 2008 Homestyle Chicken Cacciatore

Easy Tastebud Delights

01.20.08 Edition (January 20, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Sunday to you!

Today recipe is for Chicken Cacciatore, a perfectly fitting meal for a day so cold and frigid. If you don't wish to cut the chicken in pieces, buy packages of your favourite chicken part, (thighs, legs, breasts), then everyone will be happy! Enjoy!

Homestyle Chicken Cacciatore

One 3 1/2 lb. chicken, cut into pieces
2 tbsp. olive oil
1 cup thinly sliced onions
2 garlic cloves, thinly sliced
Salt and fresh, cracked black pepper
1/3 cup white wine
2 cans diced tomatoes with juices

1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown the other side.

2 Season both sides of the chicken with salt and pepper, add wine and simmer until reduced by half then add the tomatoes.

3 Lower the heat, cover the skillet and cook the chicken in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew ever starts to dry out, add a couple tablespoons of water or chicken stock or broth.

Serves 4-6.
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