Chicken Cacciatore I Recipe




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Chicken Cacciatore I Recipe


 

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“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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Chicken Cacciatore I

 

Ingredients

1 chicken, cut into parts. or
250 ml wine vinegar
250 ml olive oil
250 ml dry white wine
3 garlic cloves
1 rosemary
5 ml sugar
1 salt and pepper



 

Preparation

Recipe by: Andrew Elliott Dept of Biochemistry, University of Nevada,
R 1. Heat the olive oil in a large ovenproof frying pan. Crush the
garlic an

2. Clean and trim chicken, leaving the skin on. Add to frypan, then
add sa

3. Preheat oven to 175 øC .

4. Add the vinegar and bring to a boil. Partially cover, lower heat,
and c

5. Add wine and sugar, return to boil, reduce heat, and cook
partially cov

6. Bake at 175 øC for 15-20 minutes or until brown.

Author's Notes:
This is one of my favorite recipes. It was recomended by a very
close
I usually use a white California zinfandel wine.

Difficulty : easy. Precision
: no need to measure.

 

 

Servings: 1