Friday, December 25, 2009

COOL SURF FOR CHRISTMAS - Chicken Cacciatora


The steady southern breezes have created a high risk of rip currents along hollywood beach. Clouds and sun all day and the water is only in the mid 70's and the tide is up most of the day.
there is a good chance of showers reaching the beach by the afternoon.

CHICKEN CACCIATORA
 
Chicken - 3 to 3 ½ lb each - 2 cut up
Butter - 1 stick
Olive oil - equal amount - ¼ cup
Garlic 3 cloves - crushed
Mushrooms, Baby bella - 2 cups sliced
Flour
Onions - 2 med - chopped small
Tomatoes Italian plum - 12 oz can - diced
Green pepper - core and sliced thin
Pimiento - chopped - 2 TBL
Parsley Italian - small bunch - stemmed & chopped
Thyme - dry - ½ tsp
Oregano - dry - ½ tsp
Bay leaf - broken
Black pepper fresh ground - ½ tsp
Kosher salt 1 ½ tsp
Red wine, dry - ½ cup
Chicken broth - ½ cup
Red wine vinegar - 2 TBL

Dredge the chicken pieces in flour and brown on all sides in a large pan. Do a few pieces at a time and save the done ones together on a plate.
Sautee the onions and garlic together in olive oil until shiny. Stir all the time, so the garlic doesn’t burn.
Add the browned chicken back in the pan. Add all the vegetables and seasoning and stir. Cover.
Easily bake he whole dish at 350 for about 45 minutes. Now add the sliced mushrooms. Spoon some of the sauce over the sliced mushrooms. Cover and cook for another ten minutes. Cook the liquid in the pan at hot so it reduces,.
Serve this dish with your favorite pasta.

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