Italian Style White Chicken Caccitore |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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This is for all of you who've yet to find a recipe for chicken caccitore without the tomato part. My entire family is Italian and I grew up around a whole lot of cooking. This is the traditional White way of making it. Its fall off the bone tender and so easy you won't believe it. Ingredients:
4 -5 lbs chicken (thighs and drumsticks preferably) |
1/3 cup vegetable oil |
5 -6 garlic cloves, minced |
4 sprigs fresh rosemary (bottled will do the trick too) |
2 (6 ounce) cans olives, drained |
16 ounces fresh mushrooms, sliced |
1 cup white wine vinegar |
1 cup dry white wine |
Directions:
1. **Preheat Oven to 375**.
2. 1. In a large frying pan throw in veg. oil and minced garlic let it heat up a little bit.
3. 2. Brown all of the chicken pieces.
4. 3. Place chicken in large aluminum pan (about the size of a sterno pan)
5. 4. Pour oil from pan, drained cans of olives, mushrooms, white wine vinegar and dry white wine over chicken.
6. 5. Place 2 sprigs of rosemary between chicken pieces, remove rosemary from stems and sprinkle on top of chicken.
7. 6. Cover chicken with aluminum foil. About an hour later flip chicken over to cook meatier side down.
8. 7. Cook for another 2 1/2 hours and enjoy!
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