Chicken Cacciatore

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

john a

Executive Chef
Joined
Jan 20, 2006
Messages
3,432
Location
Daytona Beach, FL
1 ½ pounds boneless/skinless chicken cut in bite size pieces
S & P to taste
3 tablespoons olive oil
1 large green pepper, chopped
1 onion chopped
3 cloves garlic, finely chopped
½ cup dry white wine
28 ounce can crushed tomatoes with puree added
½ small can tomato paste
½ cup chicken broth
3 tablespoons drained capers
1 ½ teaspoons dried oregano leaves
½ cup coarsely chopped fresh basil leaves

Heat olive oil in heavy sauce pan, add chicken and sauté until brown, remove from pan. Add bell pepper, onion, and garlic to pan, sauté until onion is tender. Add the white wine and simmer until reduced by half, season with S & P. Add crushed tomatoes with juice, tomato paste, broth, capers and oregano, return chicken to pan. Cover and bring to a simmer for 30 minutes stirring occasionaly, add chopped basil and serve over egg noodles.








 
Back
Top Bottom