Michael's Home Cooking | Chicken Cacciatore with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 6 years ago | Updated 1 day ago
This is my recipe for Chicken Cacciatore. This is full of flavor with almost a velvet texture on your palate. I sure hope you give this a try.
Ingredients:
1 cut up chicken
salt/pepper
olive oil
1 onion sliced
3 sweet bell peppers
salt
3 garlic cloves
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
2 Tablespoons parsley
1/2 cup red wine or ruby red port wine
1/4 cup capers
24/25 olives
16 ounces tomatoes
14 ounces tomato sauce
1 cup chicken broth
8 ounces dry rigatoni
1 Tablespoon cold butter
Method:
Cut your chicken into pieces, salt and pepper the chicken and set it aside while you cut up your sweet bell peppers, onion and garlic.
Heat your large frying pan, then add your olive oil and brown your chicken pieces for 10 minutes... 5 minutes per side.
Remove your chicken to a plate, set it aside.
Add your sliced onion, cook till soft about 5 minutes.
At this point you might have to add more olive oil.
Cook your bell peppers and 1/4 teaspoon salt for two minutes.
Add your garlic, dried spices and 1/2 cup red wine, cook for 1 or 2 minutes.
Have your temperature fairly low now.
Add your canned tomatoes, tomato sauce and cup of chicken broth.
Mix that up and add your chicken pieces.
When it all starts simmering again, cover the pan and cook for 30 minutes. It is very important to use a lid and cover this. My chicken was a 3 pound chicken and was perfectly done. If your chicken is larger I would go another 5 minutes. I also measured the temperature of a chicken breast with a thermometer. It was 160, then I turned off the heat and allow it to just sit there on the stove top and rest for 5 minutes with the lid still one the pan.
Here is the rest of the instructions that I did not show you:
During this 30 minute cook, I boiled my rigatoni in salted water till al dente and drain.
Now, I remove the chicken to a serving plate.
I taste the sauce for salt.
I added the 1 Tablespoon butter and the pasta to the pan and heated it for 2 minutes without the chicken, but the heat on.
The added butter makes the sauce shiny and taste much better.
Now it is ready to serve your meal.
This serves 4 people.
Thank you for watching!
I sure hope you try this wonderful recipe!
~Michael
This is my recipe for Chicken Cacciatore. This is full of flavor with almost a velvet texture on your palate. I sure hope you give this a try.
Ingredients:
1 cut up chicken
salt/pepper
olive oil
1 onion sliced
3 sweet bell peppers
salt
3 garlic cloves
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
2 Tablespoons parsley
1/2 cup red wine or ruby red port wine
1/4 cup capers
24/25 olives
16 ounces tomatoes
14 ounces tomato sauce
1 cup chicken broth
8 ounces dry rigatoni
1 Tablespoon cold butter
Method:
Cut your chicken into pieces, salt and pepper the chicken and set it aside while you cut up your sweet bell peppers, onion and garlic.
Heat your large frying pan, then add your olive oil and brown your chicken pieces for 10 minutes... 5 minutes per side.
Remove your chicken to a plate, set it aside.
Add your sliced onion, cook till soft about 5 minutes.
At this point you might have to add more olive oil.
Cook your bell peppers and 1/4 teaspoon salt for two minutes.
Add your garlic, dried spices and 1/2 cup red wine, cook for 1 or 2 minutes.
Have your temperature fairly low now.
Add your canned tomatoes, tomato sauce and cup of chicken broth.
Mix that up and add your chicken pieces.
When it all starts simmering again, cover the pan and cook for 30 minutes. It is very important to use a lid and cover this. My chicken was a 3 pound chicken and was perfectly done. If your chicken is larger I would go another 5 minutes. I also measured the temperature of a chicken breast with a thermometer. It was 160, then I turned off the heat and allow it to just sit there on the stove top and rest for 5 minutes with the lid still one the pan.
Here is the rest of the instructions that I did not show you:
During this 30 minute cook, I boiled my rigatoni in salted water till al dente and drain.
Now, I remove the chicken to a serving plate.
I taste the sauce for salt.
I added the 1 Tablespoon butter and the pasta to the pan and heated it for 2 minutes without the chicken, but the heat on.
The added butter makes the sauce shiny and taste much better.
Now it is ready to serve your meal.
This serves 4 people.
Thank you for watching!
I sure hope you try this wonderful recipe!
~Michael
