Tuesday, November 2, 2010

Chicken cacciatore

This is an entree that to me is true Italian comfort food. Served over pasta, it's a complete meal( and the leftovers are great!).

4 - 6 pieces of skin on, bone in chicken
3 Tbl. olive oil
flour for dusting the chicken
1 large green pepper chopped in large pieces
1 large onion chopped in large pieces
12 oz. mushrooms sliced
4 - 5 cloves garlic, sliced thinly
1/2 tsp. crushed red pepper
1/2 tsp. fennel seeds
1/2 cup basil leaves (or one basil cube)
1  14 -16 oz. can diced or stewed tomatoes
1  12 oz. can V-8 juice
salt and pepper
grated parmesan cheese for serving

Dust the chicken pieces in the flour and then brown them in the olive oil until golden on each side. Remove the chicken from the pan and add the green pepper, onion,garlic, mushrooms, red pepper flakes, fennel seed and a little salt and pepper.  Saute this mixture until the onions and green pepper begin to soften.  Add the can of tomatoes and V-8 juice and bring to a boil.  Add the basil and then return the chicken to the pan along with any accumulated juices from the chicken. Bathe the sauce over the chicken, cover and simmer for 20 - 30 minutes, stirring occasionally. When done, add salt and pepper to taste. Serve over pasta and garnish with as much parmesan as you like.

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