Jimmys Chicken Or Duck Cacciatore
From elgourmand 15 years ago
- 45 minutes to make
- Serves 6
Nothing special here friends. No, I didn’t forget the onions. You can add some if you just can’t stand the thought of no onions but why not try it this way? Essentially my Grandfather’s recipe so it’s old as and very Italian. Read more What’s with the duck? One Sunday I wanted Chicken Cacciatore and no chicken in the freezer and I was building up my chicken flock but had heaps of ducks. It’s a bit of a journey into town so I boiled up some water, whacked a duck and had one of the neighbor boys pluck it for a couple bucks. Yes, I can do that here and he’s glad for the spending money. I cut up the duck and carried on. Best Duck Cacciatore I ever had. See less
Ingredients
- • 6 chicken leg quarters (or equivalent) or duck. shopping list
- • 2 teaspoons salt, plus more to taste shopping list
- • 1 teaspoon freshly ground black pepper, plus more to taste shopping list
- • 1/2 cup all purpose flour, for dredging shopping list
- • 3 tablespoons olive oil shopping list
- • 1 large red bell pepper, chopped shopping list
- • 1 – 2 Poblano chilies, chopped (to taste) shopping list
- • 3 garlic cloves, finely chopped shopping list
- • ½ - 3/4 cup dry white wine shopping list
- • 1 ( 28-ounce) can diced tomatoes with juice shopping list
- • 1 small can tomato paste shopping list
- • 1 1/2 teaspoons dried oregano leaves shopping list
- • 1 teaspoon fresh basil, chopped. shopping list
- • 2 bay leaves shopping list
- • 1/4 cup coarsely chopped fresh basil leaves shopping list
- • ¼ cups sliced black olives, (optional) shopping list
- • ½ cup fresh or dried mushrooms, soaked shopping list
How to make it
- Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
- In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, and garlic to the same pan and saute over medium heat until the veggies are tender, about 5 minutes. Season with salt and pepper. Add the wine and Bay leaves and simmer until reduced by about half, about 3 - 5 minutes. Add the tomatoes with their juice, tomato paste, 1 teaspoon basil, and oregano and simmer a bit. Here is where you adjust the sauce; too thin cook down a bit and too thick add water. Make it your way.
- Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes. Add the olives and mushrooms; simmer for a few minutes, stirring now and then.
- Serve over cooked paste, garnish with chopped basil and Parmesan cheese.
The Rating
Reviewed by 8 people-
luv this recipe great flavor combo. thanks high5
momo_55grandma
in Mountianview loved it
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Tremendous recipe. I have a recipe for 'Cacciatore' but never thought of using duck!!! I think this would be delicious.
Thank you!
Have a really good day,
Susan
sitbynellie
in Glasgow loved it
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Great recipe!
pleclare
in Framingham loved it
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