Recipe

Chicken Cacciatore With Mushrooms And Olives Recipe


Chicken Cacciatore With Mushrooms And Olives Recipe
CHICKEN CACCIATORE WITH MUSHROOMS AND OLIVES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Metzger Estate in Grand Prairie, Texas in 1994.

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Ingredients
  • 4 pounds chicken pieces
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 cup chopped white onions
  • 1 bay leaf
  • 1-1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon minced fresh sage leaves
  • 1 large clove garlic minced
  • 1/2 cup dry red wine
  • 8 ounces canned whole tomatoes with juice crushed
  • 3/4 cup chicken stock
  • 1/2 cup oil cured black olives pitted and sliced
  • 8 ounces fresh mushrooms sliced

Directions
  1. Rinse and pat dry chicken then season with salt and pepper.
  2. Heat oil in a large heavy skillet over medium high heat until shimmery and fragrant.
  3. Add chicken pieces in small batches then brown on all sides and remove to plate when done.
  4. Remove all but 2 tablespoons of the fat in pan.
  5. Reduce heat to medium and add onion, bay leaf, rosemary and sage.
  6. Cook stirring until onions are golden brown about 5 minutes.
  7. Add garlic and cook 30 seconds more being careful not to brown the garlic.
  8. Return chicken to skillet and pour in wine.
  9. Cook over medium high heat until all wine is evaporated.
  10. Turn chicken and scrape up browned bits on bottom with a wooden spoon.
  11. Add tomatoes and chicken stock then reduce the heat to low.
  12. Cover and simmer 25 minutes then add olives and mushrooms and cook covered 10 minutes.
  13. Uncover pan and boil pan juices over high heat until slightly thickened.

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Comments


Great recipe Chief. Thanks :)


This sounds like my chicken cacciatore. got to try it so see if it tastes as good. i bet it will. thanks for posting this recipie.


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