. Recipes: CHICKEN CACCIATORE

CHICKEN CACCIATORE


CHICKEN CACCIATORE


INGREDIENTS:
2 tbsp. Olive Oil
1.5 kg  Chicken Thigh Cutlets, with  Skin 
1 Onion, Chopped Finely
1 Clove Garlic, Crushed
1-2 tbsp. Vinegar
1/2 cup Chicken stock
400 gm Crushed Tomatoes
1/4 cup Tomato Paste
2 Anchovy Filets, drained, chopped finely
1/2 cup Pitted Black Olives, Chopped Coarsely
1/2 cup Coarsely Chopped Fresh Flat-Leaf Parsley
 


PREPARATION:
Take a large saucepan. Add oil in it. Put it on fire at low medium flame. Add Chicken in it and cook it until it is brown.  Heat remaining oil in same pan; cook Onion and Garlic, stirring, until Onion softens. Stir in Vinegar, Chicken Stock, Tomatoes, Tomato Paste, and Anchovies and  Return Chicken to pan, fitting pieces tightly together in a single layer; bring to a boil. Reduce heat; simmer, covered, 20 minutes. Uncover; simmer about 30 minutes or until chicken is tender and sauce is reduced. Skim fat from surface; stir in Olives and Parsley. CHICKEN CACCIATORE is ready to serve.

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