Sunday, March 7, 2010
Chicken Cacciatora---Chicken Stew
This is the newest version of Chicken Cacciatora, from Marcella Hazan.It is lighter and has fewer ingredients, but is very easy to do.
Marcella says to buy a 3 to 4 lb. chicken cut into 6 or 8 pieces. Then you have a variety of cuts.
But since my husband won't eat any store-bought chicken, if I do this I use chicken breasts only, as I always have them on hand in the freezer.
Chicken pieces( 4 to 6 breasts, left whole or cut in half or thirds) or these plus a few legs and/or thighs.
2 T. oil
1 cup onion, thinly sliced
2 peeled garlic cloves, thinly sliced
Salt and Pepper
1/3 cup dry white wine (not too dry)
1 1/2 cups chopped very ripe fresh tomatoes OR canned Italian plum tomatoes, peeled.
1. Choose a pan that will subsequently hold everything.
2. Wash and dry the chicken pieces.
3. Put the oil and the onion in the pan and cook on medium until they become translucent.
4. Add the garlic and the chicken pieces. Cook until they're a nice golden colour on both sides.
5. Add salt and pepper and the wine. Let it simmer until half of it has evaporated.
6.Add the tomatoes , turn down the heat to a gentle simmer, and put the lid on slightly askew. Turn chicken pieces periodically, and if the liquid is getting low, add a bit of water. Should take about 40 minutes.
Serve with polenta, or potatoes if you must.
P.S. Someday I'll tell you why he doesn't eat store-bought chicken.