Colorado Cache Chicken Cacciatore |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Delicious. You can use 2 broiler-fryer chickens, cut into serving pieces. I like this over egg noodles, but spaghetti is also very good. Ingredients:
6 small chicken breasts |
1/2 cup flour |
1 teaspoon salt |
1/4 cup butter |
1/4 cup olive oil |
2 medium onions, sliced |
1 green pepper, sliced |
2 garlic cloves, minced |
1 (28 ounce) can italian plum tomatoes, drained and chopped (reserve juice) |
2 chicken bouillon cubes |
2 tablespoons chopped fresh parsley |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1/2 teaspoon oregano |
1/2 teaspoon marjoram |
1/2 teaspoon thyme |
1/2 cup white wine |
1/2 cup sliced ripe olives |
parmesan cheese |
Directions:
1. Dredge chicken breasts in salt and flour.
2. Brown chicken in mixture of oil and butter. Remove to a casserole.
3. Saute onion, garlic, green pepper and mushrooms.
4. Stir in tomatoes, buillon cubes, parsley, seasonins, white wine and 1/2 cup reserved juice.
5. Cook a few minutes to blend. Add to chicken in casserole.
6. Cook and bake at 350 degrees for 45 minutes or until chicken is almost tender.
7. Uncover, add olives and bake 15 to 20 minutes longer.
8. Remove chicken and vegetables to a warm platter.
9. Rapidly boil liquid until slightly reduced and thickenn. Pour over chicken.
10. Sprinkle with Parmesan cheese and serve with noodles.
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