Eileen’s Recipes: “Chicken Cacciatore”

It’s difficult to find authentic Italian food in the Ft. Myers area.  If you frequent restaurants like the Olive Garden, you won’t find that genuine Italian taste.  Eileen developed this recipe to be delicious, easy to prepare and heart healthy. Some Tropicanites actually tried it and they said it was the best ever.

So make this one at home, and you will be pleased.  This dish should be served over the pasta (e.g. linguini)  of your choice.

By Eileen Goldfinger.   Food editor. Tropicanaforum.com

 

12 wings, cut at joint, discard wing tip

4 breasts, cut in quarters

6 thighs, skinless and boneless, cut in quarters

½ cup fresh parsley, chopped

1/8 teaspoon red pepper flakes

½ cup searing flour

8 tablespoons extra virgin olive oil

3 medium onions, diced

4 cloves garlic, minced

1 cup marinara tomato sauce

1  28 ounce can  San Marzano tomatoes, crushed by hand

¼ teaspoon dry oregano

¼ teaspoon freshly ground black pepper

½ cup chicken broth

½ cup red wine

Lightly coat chicken pieces in flour and shake off excess flour. Heat olive oil in heavy fry pan or 5 quart Dutch oven, on medium heat.  When oil starts to shimmer, place pieces of chicken in pan and brown on both sides.  Do this in batches so the chicken is not crowded and the pieces will brown and not steam.  After chicken has browned, remove from pan and set aside.

Lower the heat to medium-low; add the onions to the pan.  Sauté until onions wilt.

Next add garlic, black pepper, red pepper flakes, and oregano; stir and cook for an additional 5 minutes.

Add the tomatoes, tomato sauce, wine, and broth; stir and  cook for 10 minutes.

Add the chicken pieces to the pan along with any of the juices from the chicken.  Spoon the sauce onto the chicken. Cover the pot and cook on medium-low for 1 hour.  Stir occasionally.  Sprinkle the parsley on the chicken and cook for an additional 10 minutes.

SOUNDTRACK:   LOUIS PRIMA:

Serves 4