Chicken Cacciatore
by Irene Vlach
Ingredients
- 1 whole poulet
- poivre
- 2 Tbsp farine
- 1/4 cup huile vegetale
- 4 Tbsp huile d'olive, divided
- 1 small oignon, en lamelles
- 1 gousse ail, ecrasee
- 1/2 cup vin blanc
- 1 28 oz can pelati, crushed, with liquid
- 2 Tbsp capres
- 1 Tbsp oregano, frais
- 2 cup champignons, slides
- 1 poivron rouge, en lamelles
- 1 poivron jaune, en lamelles
Instructions
Preheat oven to 350 F. Cut chicken into legs, thighs, wings and breasts. Cut breast pieces in
half crosswise. Season generously with pepper then dredge in flour, tapping off excess. In a
wide 5 qrt braising pan, heat vegetable oil with 2 T olive oil. Add chicken and brown lightly
all over. Do not crowd pieces, if needed brown in batches. Remove chicken, add onions to pan and
cook, stirring frequatly, for 4'. Add garlic, cook 1'. Pour in wine, bring to a boil and cook
until reduced by half, app. 1'. Add tomatoes, capers and
Meanwhile, in a large skillet, heat remaining 2 T olive oil. Add mushrooms and peppers and toss until peppers are wilted but still crunchy, app. 6'
Add peppers and mushrooms to chicken. Cover, tansfer to oven, and cook about 10'. If necessary,
add small amount of water to maintain the level of liquid as the chicken cooks. Serve with
Creamy Parmesan Polenta.
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