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EXTRAORDINARY CHICKEN CACCIATORE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Long Estate in Forney, Texas in 1988. 3 cups thinly sliced white onions 3 tablespoons extra virgin olive oil 4 cloves minced garlic 4 pounds chicken breast halves skinned 1/2 cup dry white wine 3 pounds ripe tomatoes, cut in eighths 1/4 cup tomato paste 1 teaspoon dried rosemary crushed 1/2 teaspoon crushed red pepper 1 teaspoon salt 2 teaspoons freshly ground black pepper In a large skillet saut� onions in oil over medium high heat until golden. Add garlic and saut� another 30 seconds. Remove onions and garlic from skillet and set aside. Rinse and dry chicken. Place chicken in the skillet meaty side down and brown over medium- high heat. Brown on second side adding more oil if needed. Top with browned onions and garlic. Add wine and simmer until it is reduced by half.
In a medium bowl toss together tomatoes, tomato paste, rosemary and
crushed red pepper. Add tomato mixture to skillet. Season with salt and pepper. Reduce heat to medium low.
Cover and simmer until chicken is tender about 30 to 40 minutes.
Turn chicken occasionally. Remove chicken and vegetables to a serving dish. Serve with tomato sauce. Garnish with fresh parsley if desired.