Is it rude to not finish a book club choice that was selected by someone else?
The King's Speech To Announce 'All But The End Of Leasehold System' System'
Being asked for an honest opinion
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