Chicken Cacciatore A
Ingredients
8 chicken pieces, small
1 oz plain flour
3 tbsp olive oil
3 cloves garlic, crushed
2 bay leaves
300 ml red wine
1 salt and pepper
4 oz black olives
14 oz can tomatoes
1 chopped parsley to garnish
Preparation
Coat chicken pieces in flour. Fry in oil until golden brown. Remove
and drain off excess fat. Return chicken to pan, add garlic, bay
leaves, wine and seasoning. Simmer for 20 mins. Add olives and
tomatoes and simmer for a further 20 mins. Serve garnished with
chopped parsley. Posted to MC-Recipe Digest V1 #
From: [email protected] (The Meades)
Date: Tue, 10 Dec 1996 11:23:46 -0500
Servings: 4
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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