Chicken Cacciatore recipe
Chicken cacciatore
1 - 5lb fryer cut into portion size pieces
one half cup olive oil
one half cup onions chopped fine
one tablespoon parsley, chopped fine
one quarter cup celery, chopped fine
2 cloves garlic, peeled, chopped fine
one bay leaf
one half teaspoon rosemary, chopped fine
1 cup dry sauterne, or:
Substitute Chablis wine for the sauterne for a different flavor.
Substitute Reisling wine for the sauterne for a different flavor.
one quarter teaspoon black pepper
1 teaspoon salt
one half cup instant rice
one half cup water
Rinse, then dry all pieces of chicken with paper towels. Heat the olive oil in a skillet with a tightfitting cover. Add the pieces of chicken and brown them well on all sides. Add the onion, parsley, celery, garlic, bay leaf, rosemary and wine. Reduce heat to simmer. Stir well. Sprinkle in the pepper, salt, and instant rice. Make sure that all of the rice is submerged in the liquid. Add the water, cover tightly, and cook at simmer for one hour. The chicken will be done when the thickest portions of the chicken can be pierced with a fork. Serve hot. Makes six servings
Variation:
Add 1 2-pound can of Italian style tomatoes and eliminate the last half cup of water.
chicken cacciatore
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