September 10th, 2006

Chicken Cacciatore

This chicken cacciatore recipe was based on Cooking Light’s Chicken Cacciatore Sicilian-Style. Read about the cooking and eating experience.

  • 1 1/2 tsp olive oil
  • 4 chicken breasts, pounded to 1/2″ thick
 Heat the olive oil in a large skillet until hot over medium-high heat. Without crowding the pan, saute the chicken until lightly browned (about 2 minutes) on each side. Remove chicken.
  • 1 Tbsp olive oil
  • 1/2 cup red wine vinegar
  • 3 cups chopped onion
  • 6 garlic cloves, minced
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup capers
  • 1 Tbsp sugar
  • pinch ground red pepper
  • 1 can (28 oz) Italian-style crushed tomatoes
  • 2 bay leaves
 Heat olive oil in pan. Saute onion and garlic for 5 minutes. Pour vinegar into pan and scrape bottom to deglaze. Add remaining ingredients and return chicken to pan and bring to a boil. Reduce heat, cover and simmer for 20 minutes. With the pan unconvered, continue simmering or until chicken is tender, about 25 minutes.Serve over fusilli, cavatappi, or macaroni pasta.

posted by Quinn in Chicken, Italian, Main course, Pasta  -

This entry was posted on Sunday, September 10th, 2006 at 10:38 pm and is filed under Chicken, Italian, Main course, Pasta. You can follow any responses to this entry through the comments RSS 2.0 feed. You can leave a response, or trackback from your own site.

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