Just before you serve this magnificent Italian recipe of chicken cacciatore, why not take a bread loaf of your preference, slice it up into easy to eat size slices, and using a unique swirl designed olive oil dipping dish found exclusively at cruets.com, pour some of the finest extra virgin olive oil in the dipping dish, and then dip the bread in the dipping dish to eat as a side to your chicken?
- One 5lb fryer cut into portion size pieces
- One half cup Extra Virgin Olive Oil
- One half cup onions chopped fine
- One tablespoon parsley, chopped fine
- One quarter cup celery, chopped fine
- Two cloves garlic, peeled, chopped fine
- One bay leaf
- One half teaspoon rosemary, chopped fine
- One 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
- One 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
Add one 2-pound can of Italian style tomatoes and eliminate the last half cup of water.