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Summer Ale Chicken Cacciatore Recipe

Ingredients

How to make it

  • Wash and trim your chicken. I had two huge breasts and halved them into four thin breast fillets for quicker cooking. You can leave them whole or chunk them, your choice.
  • In a shallow dish (or a gallon freezer bag) combine enough flour to coat your chicken lightly and salt and pepper to taste. Toss your chicken pieces in and shake off the excess. If you are chunking the chicken, I recommend only doing half. The flour is more to thicken the sauce later than to actually bread the chicken, and you don't want a gooey mess.
  • Heat a large skillet over medium-high heat and add just enough olive oil to keep your chicken from sticking. Brown chicken 1-2 minutes on each side and remove chicken to a plate.
  • In the same skillet, toss in your sliced vegetables and garlic and lower the heat to about medium. Allow veggies to sweat for a few minutes without browning.
  • When celery and peppers are tender, slowly add half of the summer ale to the pan, stirring to loosen any yummy bits on the bottom of the pan. Add in tomatoes and chicken stock. If you are using the bullion granules, add them now (small amounts, very salty!) also. If you aren't, salt and pepper to taste. I also added a healthy dose of crushed red chili flakes for some heat.
  • Season with oregano to taste (I used around 1 tbsp of dried) and add your bay leaf. Gently stir and add chicken back to skillet, nestling it among the veggies in the sauce.
  • Reduce heat to a simmer. Allow chicken to cook until juices run clear and sauce has thickened to desired consistency.
  • Garnish with shaved parmesan curls and enjoy!

Reviews & Comments 3

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    " It was excellent "
    bluewaterandsand ate it and said...
    I know the future in laws were very impressed. Sounds wonderful!
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    " It was excellent "
    fishtrippin ate it and said...
    I've made cacciatore before, but not this good. Can't wait to try it. Thanks.
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    " It was excellent "
    turtle66 ate it and said...
    Mmmmm Cacciatore...This recipe with some fresh Parmesan Gremolata sprinkled on top and I'm in heaven :)
    Was this review helpful? Yes Flag

The Cook

boofie Salt Lake City, UT

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