Chicken Cacciatore Sicilian-Style |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
For this classic Italian chicken dish, simmer chicken pieces in a hearty mixture of onion, tomato, and celery flavored with capers, olives and fresh herbs and serve over pasta. Ingredients:
2 tablespoons olive oil, divided |
4 (6-ounce) skinned chicken breast halves |
4 chicken thighs (about 1 pound), skinned |
4 chicken drumsticks (about 1 pound), skinned |
2 cups chopped onion |
4 garlic cloves, minced |
1 cup chopped celery |
1/2 cup chopped fresh basil |
1/2 cup chopped fresh flat-leaf parsley |
1/2 cup red wine vinegar |
1/4 cup sliced green olives |
1/4 cup capers |
1 tablespoon sugar |
dash of ground red pepper |
1 (28-ounce) can italian-style tomatoes, undrained and chopped |
2 bay leaves |
8 cups hot cooked macaroni or cavatappi (about 12 ounces uncooked spiral-shaped pasta) |
parsley sprigs (optional) |
Directions:
1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts to pan, and sauté for 1 to 2 minutes on each side or until the chicken is lightly browned. Remove chicken breasts from pan. Add 1 1/2 teaspoons oil and remaining chicken, and sauté for 1 to 2 minutes on each side or until chicken is lightly browned. Remove chicken from pan.
2. Heat 1 tablespoon oil in pan. Add onion and garlic, and sauté for 5 minutes. Add celery, and sauté 5 minutes. Add basil and next 8 ingredients (basil through bay leaves). Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta, and garnish with parsley sprigs, if desired.
|
|