Chicken Cacciatore

This can be gluten-free if you wish, just use cornstarch instead.  It makes the chicken even crispier and is what they use in Chinese restaurants for their coatings.  For grain-free, use tapioca flour and/or potato flour.  Both lend a crispiness.

What You Will Need:clip_image004

For The Chicken

6 -8         pcs.         Chicken – (Leg quarters count as 2)

½             c.             Flour (Cornstarch and/or tapioca)

                                Salt & Pepper

 

For the Veggies

1                              Onion – (chopped)

1                              Green  or Red Pepper – (chopped)

8              oz            Mushrooms  –  (sliced)

4              cl.            Garlic  –  (minced)

(You can add any vegetables you want.                 Zucchini  works here too)

 

For the Rest

1              tsp.        Oregano  – (or as much as you like)

1              tsp.        Basil – (or as much as you like)

3/4         c.             Dry White Wine

3/4         c.             Chicken Broth

1              can         Diced Tomatoes with juice – ( 28-ounce)

 

 

What You Do:

For the Chicken

1.  Sprinkle the chicken pieces with 1 teaspoon each salt and pepper

2.  Dredge the chicken pieces in the flour to coat lightly.
3.  In a large heavy sauté pan, heat the oil over a medium-high flame.

4.  Add the chicken pieces to the pan and sauté just until brown, about 10 minutes per side.  You might have to do 2 batches.

5.  Transfer the chicken to a plate and set aside

 

For the Veggies:

6.  Add the bell pepper, onion and garlic to the same pan and sauté about 5 minutes

7.  Season with salt and pepper

 

For the Rest:

8.  Add the wine and simmer until reduced by half, about 3 minutes

9.  Add the tomatoes with their juice, chicken broth, basil and oregano

10.Return the chicken pieces to the pan

11.Bring the sauce to a simmer

12.Continue simmering over medium-low heat until the chicken is just cooked

(60 minutes should do it)

 

Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

clip_image006

Do Aheaded-ness

1.  Chop & Slice the veggies

2.  Preheat oven to 400°

clip_image004

 

What You Will Need:

For The Chicken

6 -8         pcs.        Chicken – (Leg quarters count as 2)

½             c.             Flour

                                Salt & Pepper

 

For the Veggies

1                              Onion – (chopped)

1                              Green  or Red Pepper – (chopped)

8              oz           Mushrooms  –  (sliced)

4              cl.            Garlic  –  (minced)

                                (You can add any vegetables you want.

                                                Zucchini  works here too)

 

For the Rest

1              tsp.        Oregano  – (or as much as you like)

1              tsp.        Basil – (or as much as you like)

3/4         c.             Dry White Wine

3/4         c.             Chicken Broth

1              can         Diced Tomatoes with juice – ( 28-ounce)

 

 

 

clip_image004

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