Chicken cacciatore recipe
Chicken cacciatore recipe from Javlie87 |
|||||||||||||||||||
|
gransnetter ratings
|
||||||||||||||||||
Ingredients8 boneless skinless chicken thighs2 tbsp (25 ml) all-purpose flour 1/2 tsp (2 ml) salt 1/4 tsp (1 ml) pepper 2 tbsp (25 ml) vegetable oil 1 onion, diced 2 cloves garlic, minced 1 sweet green pepper, chopped 1 tsp (5 ml) dried Italian herb seasoning 1 tin (28 oz/796 ml) diced tomatoes 1/2 cup (125 ml) sodium-reduced chicken stock 1/3 cup (75 ml) tomato paste 2 tbsp (25 ml) chopped fresh parsley |
Handy HintKeep a few extra pounds in your pocket by buying bone-in chicken thighs and removing the skin; cook for 40 minutes. |
||||||||||||||||||
Method1. Toss chicken with flour, salt and pepper.2. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan. 3. Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender (around 4 minutes). Stir in tomatoes, stock and tomato paste; bring to boil. 4. Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley | |||||||||||||||||||
gransnetter Reviews