Sunday, June 30, 2013

Chicken Cacciatore

Chicken Cacciatore

Servings 6

1 broiler-fryer chicken (about 3 pounds)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 medium onion sliced into thin wedges
1 large green bell pepper cut into strips
2 cloves garlic pressed
1/2 teaspoon dried oregano
1 (6-ounce) can tomato paste
1/2 cup dry white wine
10 pitted ripe olives coarsely chopped
8 ounces mushrooms thinly sliced

1. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Cut chicken into pieces using Pampered Chef Forged Cutlery - 5" Boning Knife as directed in use and care. Season chicken pieces on all sides with salt and black pepper.

2. Add oil to Pampered Chef (12-inch) Skillet; heat over medium heat 1-3 minutes or until shimmering. Add chicken pieces; cook 3-4 minutes on each side or until golden brown. Remove chicken breasts to plate; tent with aluminum foil and set aside. Add onion, garlic and oregano to Skillet. Cook and stir 4-5 minutes or until the onion is tender.

3. Meanwhile, combine tomato paste, wine and olives in medium bowl; add to Skillet and stir to coat chicken pieces (mixture will be thick). Cover and cook over low heat 20 minutes; stirring occasionally. Add chicken breasts, bell pepper and mushrooms. Cook 10-15 minutes or until pepper is tender and Pampered Chef Pocket Thermometer inserted into the thickest part of breast registers 170 degrees F. Turn chicken pieces to coat well in sauce. Serve immediately.

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