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Chicken Cacciatore
Carrabbas Chicken Cacciatore
Copycat Recipe
Serves 2
1 teaspoon extra virgin olive oil
1 tablespoon yellow onion, finely chopped
1 teaspoon garlic, finely chopped
1 cup chicken stock
2 tablespoons white wine
1 can chopped tomatoes
1 large red bell pepper, sliced julienne
2 tablespoons Italian parsley
1/4 teaspoon rosemary, finley chopped
1/2 teaspoon black pepper
2 8 oz chicken breast
flour
vegetable oil
Seasoning for the chicken breast: granulated garlic, oregano, salt, and black pepper .. 1 tablespoon of each.
Method For Sauce: Heat olive oil in a stock pot medium heat. Saute onions until soft, add the garlic for a few minutes more, then add white wine, chicken stock, chopped tomatoes, red bell peppers, parsley, rosemary, and black pepper. Bring the sauce to a boil. Once the reach the boil turn the off the heat. Set aside.
Method for Browning chicken breast: Heat vegetable oil in a saute pan, low to medium heat. About 500 degrees. Season both side of the chicken, dredge in flour and place in the saute immediately. Brown on both sides about 3-4 minutes.
Place chicken in casserole dish. Split the sauce in half. Pour half of the sauce over the chicken covering it nicely. Leave half the sauce to pour over the chicken before serving. Cover the pan with the chicken and sauce tightly with foil and bake in a 350 degree oven for 45 minutes. Remove foil and bake another 10 minutes uncovered. Serve with your favorite side dish, Polenta recommended.
Creamy Cheese Polenta Recipe
2 cups chicken stock
3/4 cups heavy cream
3/4 cup polenta
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
Place cream and chicken stock into a sauce pan and bring to a boil. Reduce to a simmer and add the polenta. Simmer slow and low and stir frequently until thick, approximately 30 minutes. Now add your cheese and adjust seasonings with salt and pepper. Pour your hot Polenta into a olive oil coated deep bowl and let it set up for 10 minutes. If you prefer you can spoon it onto plates right away.
Chicken Cacciatore
Saturday, May 17, 2014
Copycat Recipe
Serves 2
1 teaspoon extra virgin olive oil
1 tablespoon yellow onion, finely chopped
1 teaspoon garlic, finely chopped
1 cup chicken stock
2 tablespoons white wine
1 can chopped tomatoes
1 large red bell pepper, sliced julienne
2 tablespoons Italian parsley
1/4 teaspoon rosemary, finley chopped
1/2 teaspoon black pepper
2 8 oz chicken breast
flour
vegetable oil
Seasoning for the chicken breast: granulated garlic, oregano, salt, and black pepper .. 1 tablespoon of each.
Method For Sauce: Heat olive oil in a stock pot medium heat. Saute onions until soft, add the garlic for a few minutes more, then add white wine, chicken stock, chopped tomatoes, red bell peppers, parsley, rosemary, and black pepper. Bring the sauce to a boil. Once the reach the boil turn the off the heat. Set aside.
Method for Browning chicken breast: Heat vegetable oil in a saute pan, low to medium heat. About 500 degrees. Season both side of the chicken, dredge in flour and place in the saute immediately. Brown on both sides about 3-4 minutes.
Place chicken in casserole dish. Split the sauce in half. Pour half of the sauce over the chicken covering it nicely. Leave half the sauce to pour over the chicken before serving. Cover the pan with the chicken and sauce tightly with foil and bake in a 350 degree oven for 45 minutes. Remove foil and bake another 10 minutes uncovered. Serve with your favorite side dish, Polenta recommended.
Creamy Cheese Polenta Recipe
2 cups chicken stock
3/4 cups heavy cream
3/4 cup polenta
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
Place cream and chicken stock into a sauce pan and bring to a boil. Reduce to a simmer and add the polenta. Simmer slow and low and stir frequently until thick, approximately 30 minutes. Now add your cheese and adjust seasonings with salt and pepper. Pour your hot Polenta into a olive oil coated deep bowl and let it set up for 10 minutes. If you prefer you can spoon it onto plates right away.
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