Just to remind you this is my version. This is actually one of my no recipe recipe so measurements are estimates, but i'm pretty sure you can come up w/ your own exact measurements to suit your taste. The key here is to taste as you go along and adjust if necessary.
Ingredients:
Serves 4
4 pieces of Chicken legquarters- we love dark meat (cut accdg. to size you like)
3 Sweet Bell Peppers - small size. I try to use different colors (Julienne)
1 Carrot- medium diced
3-4 stalks of Celery - diced
2 cloves Garlic- minced
2 Sweet Onions - medium size (julienne) you can use any kind but i used Cipollini for this recipe. Leave them whole.
1 28 oz can Crushed Tomatoes - ( i used San Marzano)
White or Red wine - start w/ 1/2 C taste then add if necessary
1/2 C Olives stuffed w/ anchovies
1/2 lbs. Mushrooms - sliced ( i had botton mushrooms)
Oregano- pinch
1/4 C Basil - julienned
1/4 C Parsley - chopped
S&P (to taste)
Oil
Brown chicken in batches. Transfer to a plate and set aside.
Using the same pan/pot saute the garlic and onions.
Add carrots, celery and mushrooms. Stir.
Return the chicken in to the pot. Add the tomato sauce, wine and bring to a boil.
At this point add the rest of the ingredients except for the parsley and little of the basil for garnish. Taste and adjust the seasonings.
Bring to a simmer until chicken and vegetables are cooked.
Cipollini - If you haven't tried these, you must give them a try.
Leave these onions whole.
Leave these onions whole.
Olives stuffed with anchovies
My Version of Chicken Cacciatore.
I loovvvvvvvvvvvve chicken cacciatore!! your version looks yumm!
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