Chicken Cacciatore
Made on Sullivan St. across from the medical center
Ingredients
- 1 lb Chicken legs
- 1 lb Chicken thighs
- 4 cups Flour
- 3/4 cup White wine
- 28 oz San Marzano diced tomatoes
- 3/4 cup Chicken broth
- 14 oz Tomato sauce fresh (preferred) or store-bought
- 2 large Eggs
- 2 Tbsp Olive oil
- 4 Cloves Garlic
- 1 Med Yellow onion
- 1 cup Mushrooms
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Oregano
- 1 large Bay leaf
- 3 Tbsp Parsley
- 1 Tbsp Basil
Instructions
- Cut chicken into slices approximately 1/2 inch wide by 1 inch long.
- Break eggs in medium bowl and scramble. Add flour in separate bowl.
- Heat oil in large pot (large enough to fit all ingredients) on medium high heat.
- Several at a time, place chicken pieces in egg bowl. Remove and shake off excess egg. Repeat in flour bowl.
- When oil is hot (will appear shimmery instead of smooth), add chicken. Repeat previous step and add chicken until the pot is full with some space between chicken pieces. Cook until bottom is brown, approximately five minutes, and flip chiken. Cook for an additional 5 minutes then remove chicken to plate and set aside.
- Repeat previous step until all chicken has been cooked.
- Mince onion and garlic. Add onion and mushrooms to pan. Cook for five minutes and then add garlic. Cook until translucent, or until garlic starts to turn brown.
- Add wine to pan and reduce heat to low. Simmer until half of wine has cooked off.
- Add remaining ingredients to pot and increase heat to high. Once it starts to boil, add chicken, reduce heat to low and simmer uncovered for 30 minutes.
- Serve on top of pasta