Teaching a Foods Lab in one hour is a hard task, so I was always looking for recipes that could be made in two lab days. Chicken Cacciatore fit the bill. The sauce could be made one day and stored. Then it could be reheated while the pasta was cooking and then served. The recipe calls for chicken breasts or tenders, but when I first started teaching we used a whole chicken in this recipe and I even taught students how to cut up a chicken! My how times have changed.
Do not fail to add the cooking wine. It is the key ingredient for flavor. You can use white wine but in class, we used cooking wine which has salt added. A little story about that- salt was added to cooking wine to keep the cooks from drinking and getting drunk! Enjoy.
Chicken Cacciatore
Equipment
- large skillet with lid
- pasta pot
Ingredients
- 1 1/2 lbs. Chicken breasts or tenders
- 1/4 cup olive oil
- 1/2 cup flour
- 2 cups thinly sliced onion rings
- 1/2 cup green pepper
- 2 cloves garlic crushed
- 1 14 ounce can diced tomatoes
- 1 8 oz can Tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 cup white cooking wine
Instructions
- Heat oil in large skillet. Coat chicken pieces with flour and cook in oil over medium heat 15 minutes until light brown. Remove chicken; set aside.
- Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients except wine. Add chicken to sauce. Cover tightly; simmer 20-30 minutes or until tender. Add cooking wine last 15 minutes of cooking. Serve over shell pasta. Sprinkle with fresh Parmesan. 4 servings.
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