CHICKEN CACCIATORE
Provided by Emeril Lagasse
Time 1h35m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.
- Combine all ingredients thoroughly.
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asadahmadktk
[email protected]This recipe is a great way to use up leftover chicken. I made it with some rotisserie chicken that I had on hand and it turned out great. The sauce is simple to make and the dish comes together quickly.
Saratu Nuhu
[email protected]I'm not a big fan of chicken cacciatore, but I thought this recipe was pretty good. The chicken was cooked perfectly and the sauce was flavorful. I would definitely make it again.
Amanda Wilson
[email protected]The sauce was a bit too tangy for my taste, but otherwise this was a great recipe. I'll definitely make it again, but I'll use less lemon juice next time.
Reba Westrich
[email protected]Easy to make and delicious. I used boneless, skinless chicken breasts and it turned out great.
zero two
[email protected]This chicken cacciatore recipe is a keeper! The chicken was tender and juicy, and the sauce was flavorful and rich. I served it over pasta, and it was a hit with my family.