Chicken Cacciatore with marsala
From shandy 15 years ago
- 35 minutes to make
- Serves 4
Delicious and easy dinner. The chicken is so moist and I think the whole dinner takes all of 30 minutes. Make rice to put under the chicken cacciatore and wahlaa, maybe a side salad and dinner is done. Gorgeous too!
Ingredients
- 1 3 1/2-pound chicken, cut into 6 pieces shopping list
- 6 tablespoons olive oil, divided shopping list
- 3/4 pound mushrooms, halved shopping list
- 2 green bell peppers, diced shopping list
- 1 onion, chopped shopping list
- 4 garlic cloves, chopped shopping list
- 1 1/2 teaspoons dried oregano shopping list
- 1 cup homemade or purchased marinara sauce shopping list
- 2/3 cup canned low-salt chicken broth shopping list
- 1/2 cup dry marsala shopping list
- 1 1/2 tablespoons drained capers (capers are soft now a days) shopping list
How to make it
- Sprinkle chicken with salt and pepper.
- Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken pieces to skillet and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat from skillet. Add remaining 3 tablespoons olive oil to skillet.
- Add mushrooms, bell peppers, onion, garlic and oregano and saute until onion is tender, about 10 minutes. Mix in marinara sauce, chicken broth, Marsala and capers.
- Return chicken pieces to skillet, spooning sauce over.
- Bring sauce to boil. Reduce heat to medium-low. Cover skillet and simmer until chicken is tender, about 20 minutes.
- Using tongs, transfer chicken to large platter. Boil sauce until slightly thickened, about 5 minutes; spoon off fat. Season sauce to taste with salt and pepper; spoon over chicken.
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The Rating
Reviewed by 8 people-
Yum! Thanks and 5 forks.
maureenlaw
in ST LOUIS loved it
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Nice presintation of the Italian dish.
Hi 5 but you desirve a 10.
Ed
spinach1948
in Dorchester-Boston loved it
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5 forks!
lanabade
in Goshen loved it
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