Grandpa Jimmy's Cacciatore
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
- Servings: 4
- 1 whole chicken, cut up
- extra virgin olive oil
- fresh ground pepper
- kosher salt
- 1 onions, halved and sliced or 1 sweet onion, halved and sliced large onion
- 1/2 lb button mushroom, cleaned (trim stems but do not remove)
- 1/2 lb baby portabella mushrooms, cleaned (trim stems but do not remove)
- 3 large garlic cloves, chopped
- 2 tablespoons fresh oregano leaves
- 3/4 cup good quality wine or 3/4 cup chardonnay wine or 3/4 cup pinot grigio wine
- 1 3/4 cups chicken stock
- 1/4 cup bottled pepperoncini pepper juice
- 8 small pepperoncini peppers
- 1/2 cup banana pepper ring
- 1 cup kalamata olives or 1 cup small black olives, pitted
- 1/2 cup fresh italian parsley, chopped
Recipe
- 1 wash chicken pieces, pat until dried very well.
- 2 season with pepper and salt.
- 3 heat a non-stick electric fry pan or large skillet to medium-high heat. when hot, add just enough olive oil to cover the bottom of the pan. saute chicken pieces in oil, until browned on both sides. remove chicken to a plate.
- 4 add a little more oil only if necessary, and saute onions one minute.
- 5 add mushrooms, cook two to three minutes longer until mushrooms are lightly browned.
- 6 add chopped garlic and fresh oregano; stir and saute two additional minutes, being sure not to burn garlic.
- 7 add wine and cook a minute or two to deglaze pan before adding the chicken broth and pepperoncini juice.
- 8 cook a minute or two, stirring to combine liquids and get to a simmer.
- 9 return chicken to pan and add pepperoncini peppers.
- 10 cook, partially covered, over semi low heat at a good simmer for approximately 25 minutes, occasionally spooning juices over the chicken.
- 11 the last 10 minutes of cooking add the pepper rings and olives.
- 12 the last five minutes add chopped parsley. taste for seasoning and add additional parsely for garnish.
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