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Chicken Cacciatore https://www.metro.ca/userfiles/image/recipes/poulet-cacciatore-4914.jpg PT15M PT45M PT1H00M
Coat the chicken with flour. In a large skillet, heat 1 Tbsp. (15 mL) of oil and brown the chicken into it. Set aside.In the same pan, add the rest of the oil and brown the onion, the sweet bell pepper and the mushrooms for 2 to 3 minutes.Add the tomatoes, garlic, wine, basil and sugar. Return the chicken into the skillet, bring to a boil and cover; let simmer over low heat, for 40 minutes, until the cooking juices flowing from the meat are clear or when a meat thermometer indicates an internal temperature of 170°F (77°C).Before serving, add the olives and cream, and cook for 2 to 3 minutes in order to obtain a lightly bound sauce. Readjust the seasoning and serve on a bed of noodles of your choice.
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1/3 cup (80 mL) flour 4 backless chicken legs or 8 drumsticks or 8 backless thighs of skinless chicken 3 Tbsp. (45 mL) extra virgin olive oil 1 onion, minced 1 green or red sweet bell pepper, diced 2 cups (500 mL) fresh mushrooms, sliced 8 to 10 Italian tomatoes, peeled, with seeds removed, and diced 3 cloves of garlic, crushed 1/2 cup (125 mL) white wine 1 Tbsp. (15 mL) fresh basil, chopped 1 tsp. (5 mL) sugar 1/4 cup (60 mL) green olives, pitted 3/4 cup (190 mL) 35% or 15% cream, country style (optional)
Chicken Cacciatore

Chicken Cacciatore

Rate this recipe
14 Votes
4
servings
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/3 cup
    (80 mL)
    flour
  • 4
    backless chicken legs or 8 drumsticks or 8 backless thighs of skinless chicken
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
  • 1
    onion, minced
  • 1
    green or red sweet bell pepper, diced
  • 2 cups
    (500 mL)
    fresh mushrooms, sliced
  • 8 to 10
    Italian tomatoes, peeled, with seeds removed, and diced
  • 3
    cloves of garlic, crushed
  • 1/2 cup
    (125 mL)
    white wine
  • 1 Tbsp.
    (15 mL)
    fresh basil, chopped
  • 1 tsp.
    (5 mL)
    sugar
  • 1/4 cup
    (60 mL)
    green olives, pitted
  • 3/4 cup
    (190 mL)
    35% or 15% cream, country style (optional)
Imprimer ma sélection

Preparation

Coat the chicken with flour. In a large skillet, heat 1 Tbsp. (15 mL) of oil and brown the chicken into it. Set aside.

In the same pan, add the rest of the oil and brown the onion, the sweet bell pepper and the mushrooms for 2 to 3 minutes.

Add the tomatoes, garlic, wine, basil and sugar. Return the chicken into the skillet, bring to a boil and cover; let simmer over low heat, for 40 minutes, until the cooking juices flowing from the meat are clear or when a meat thermometer indicates an internal temperature of 170°F (77°C).

Before serving, add the olives and cream, and cook for 2 to 3 minutes in order to obtain a lightly bound sauce. Readjust the seasoning and serve on a bed of noodles of your choice.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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