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Chicken Cacciatore

Emeril's Chicken Cacciatore
(link to Emerils.com for more recipes)

We used boneless chicken, Emeril's Italian Essence and substituted green peppers for the mushrooms. This was a very tasty dish on a cold winter night.

Printable recipe

· 4 chicken thighs
· 4 chicken drum sticks
· 4 chicken wings
· Essence
· 1/2 cup flour
· 1/4 cup olive oil
· 1 cup chopped onions
· Salt
· Freshly ground black pepper
· 2 cups sliced shiitake mushrooms, cleaned and stemmed
· 2 tablespoons chopped garlic
· 1/2 cup dry white wine
· 1 cup chopped fresh tomatoes, peeled and seeded
· 1 cup tomato sauce
· 1 cup chicken stock
· Pinch of crushed red pepper
· 1 bay leaf
· 1 tablespoon chiffonade basil
· 1/2 pound cooked fettuccine or spaghetti
· 4 ounces grated Parmigiano-Reggiano cheese
· 1 tablespoon finely chopped fresh parsley leaves
· 2 sprigs of fresh thyme

Chicken browning in skillet
Chicken browning in skillet

Chicken cacciatore simmering
Chicken cacciatore simmering

Time for dinner
Time for dinner

Preparation Instructions
Season the chicken with Essence. Season the flour with Essence. Dredge the chicken in the seasoned flour, coating completely. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 2 to 3 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the mushrooms and garlic. Season with salt and pepper. Continue to sauté for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the red pepper, bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Serve over pasta. Garnish with cheese and parsley. Yield: 4 servings


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