Chicken Cacciatoria Recipe




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Chicken; Dutch Oven; Italian; Poultry


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Chicken Cacciatoria 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 Cacciatoria

 

Ingredients

1 chicken, cut up
1 cl garlic, peeled
1/4 cup flour
2 tsp salt
1/8 tsp pepper
1/4 cup oil
28 can tomatoes
8 pearl onions, peeled
6 tomato paste
2 tsp sugar
1 bay leaf



 

Preparation

Contributed to the echo by: Ellen Cleary Chicken Cacciatoria Rub
chicken with garlic. Mince garlic and save. Combine flour, 1 tsp
salt, and pepper in large paper bag; shake chicken pieces until
coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time
on all sides; drain on absorbent paper. Pour off any oil remaining in
pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato
paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting
occasionally with sauce in the pan, simmer 1 hour or until chicken is
tender.

Serves 4

 

 

Servings: 4