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| Chicken Cacciatore
The
trend in Italian restaurants today to be new and
innovative has unfortunately forced some excellent
traditional dishes such as Chicken Cacciatore off the
menus. This is a shame, because if you ask me
great food should never go out of style. Here is
Chef Paolo's version of this classic dish. Serves 4 1 three pound chicken cut into pieces 1 large onion chopped 1 pound mushrooms sliced 1 cup dry sherry wine 1 cup chicken broth 2 cups Marinara Sauce 1/4 cup olive oil Salt and Pepper to taste 1 tablespoon chopped fresh parsley | ||
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| 1. | Heat Olive Oil in large, high sided frying pan over medium heat. Add the chicken to the pan and cook until browned on all sides. | |
| 2. | Add the onions and mushrooms, cook for 2-3 minutes until onion is translucent. | |
| 3. | Drain the oil, add salt, pepper and wine. Cook for 1 minute, stirring and scraping bottom of the pan, to mix in the pan residues. | |
| 4. | Add marinara sauce and chicken broth. Bring to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes. | |
| 5. | Transfer the chicken to a serving dish., pour the sauce over the chicken sprinkle with parsley and serve. | |
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