Chicken Cacciatore Sicilian Style Food

CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

MOM'S CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
• Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
• Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
• Sprinkle with the basil. Serve immediately.

CHICKEN CACCIATORE SICILIAN-STYLE

Steps:

• Put 1/4 cup of the olive oil in a frying pan. Slice and fry the garlic til golden brown. Remove from the pan and place in a large pot.
• Slice and fry the onions til golden brown. Remove and put in the pot.
• In the same oil, brown the chicken and put in the pot.
• Add the chopped celery, olives and capers to the pot. Put the cover on the pot and steam on medium to low heat for about 1 hour and 15 minutes. Add water, if necessary, to start the steaming.
• Keep an eye on the pot so the chicken doesn't stick. Stir with a wooden spoon.
• During the last half hour, add the vinegar and red pepper.
• Serve with a loaf of bread and red wine.
• Preparation Time: 30 minutes
• Recipe Origin: United States.

HOMEMADE CHICKEN CACCIATORE, SICILIAN-STYLE

Steps:

• Melt the butter in a large stockpot over medium heat. Cook the onion, bell pepper, and garlic in the melted butter until they begin to soften, about 3 minutes. Add the tomatoes, wine, Italian seasoning, salt, pepper, and garlic salt; cook and stir until the mixture just begins to boil. Reduce the heat to medium low; add the chicken and cook until the meat is tender enough to fall off the bone, about 1 1/2 hours. Remove the bones and skin from the chicken, returning the meat to the pot.
• Heat 3/4 cup of the reserved liquid from the tomatoes in the microwave until just warmed. Stir the flour into the tomato liquid until thick. Add to the stockpot and stir continually until the mixture begins to thicken. Remove from heat and allow to sit for about 15 minutes.
• While the chicken mixture rests, bring a large pot of lightly-salted water to a boil. Stir the spaghetti into the water and return to a boil. Cook until the pasta is slightly tender but still firm to the bite, about 12 minutes. Drain. Ladle the chicken mixture over the drained spaghetti to serve.

BARB'S BEST-EVER CHICKEN CACCIATORE

Steps:

• Mix all ingredients except chicken in saucepan and simmer 15 minutes.
• Place chicken pieces in 9 x 13 inch pan, skin side up.
• Salt and pepper.
• Pour sauce mixture over chicken.
• Bake about 1 1/2 hours in 350° preheated oven, uncovered.
• Do not stir or turn chicken.
• Chicken will be brown.
• Serve with pasta or rice or polenta.

CHICKEN CACCIATORE RESTAURANT STYLE

Steps:

• In a large cooking skillet, place thin cut slices of chicken then pour the zinfandel over top *note you can eyeball the amount of wine you put in to your liking*.
• place sliced mushrooms over top of chicken along with the tomato sauce and rosemary.
• Bring to a simmer and remain cooking at a simmer. Do not boil it.
• When mushrooms shrink down and chicken is no longer pink, soft and tender, remove from heat and serve.
• Now, there are tons of ways to serve this. I personally like mine over white or whole grain rice but you can serve it over penne or a linguine type of pasta. The sauce is NOT a thick sauce. It is very watery so do not expect this to be thick over the pasta.
• *NOTE Also, I put my Rosemary in a mortar & pedstal and really grind it down. If you have very fine Rosemary, that works great too!