Chicken Cacciatore Recipe
My husband and I just tried this Chicken Cacciatore recipe over mashed potatoes tonight. It is delicious! Remember to have a salad or veggies with it! Enjoy and share with me how you liked it!
Chicken Cacciatore Ingredients:
2 to 2-1/2 pounds meaty chicken pieces (breast, thighs, drumsticks)
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
1 cup sliced fresh mushrooms
1 8-ounce can tomato sauce
1 71/2-ounce can tomatoes, cut up
1/2 cup dry white wine
1/2 cup chicken broth
1 1/2 to 2 teaspoons dried basil, crushed
1 bay leaf
4 teaspoons cornstarch
(Optional-I didn’t use it) 2 cups hot cooked fettuccine
Skin chicken if desired. Rinse and pat dry. In a large skillet, cook chicken, onion, and garlic in hot oil for about 15 min or until chicken is lightly brownned, turning to brown evenly. Drain off fat. Stir together mushrooms, tomato sauce, undrained tomatoes, wine, broth, basil, bay leaf, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over chicken in a skillet. Bring to a boil, and reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is tender.
Transfer chicken to a platter and cover to keep warm. Discard bay leaf. Skim fat from tomato mixture. Stir together cornstarch and 2 tablespoons of cold water; stir into tomato mixture. Cook and stir until bubbly, then cook and stir 2 minutes more. Serve over chicken and noodles (or in my case mashed potatoes). It serves 6.