Chicken Cacciatore
Category:
Meat and Poultry, Moist-Heat Methods, braising |
Equipment:
Pan, fork |
No. Servings:
8 |
Serving Size:
10 oz. (280 g) |
| |
|
Yield:
5.5 lb. (2.5 kg) |
|
| 2 ea. | * chickens [2½–3 lb. (1.1 kg–1.3 kg) fryers], 8-cut |
| to taste | salt |
| to taste | white pepper |
| 3 oz. | flour |
| 2 fl. oz. | olive oil |
| 3 oz. | onion, medium dice |
| 3 oz. | green peppers, medium dice |
| 2 oz. | mushrooms, sliced |
| 2 Tbsp. | garlic, minced |
| 1 qt. | tomato sauce |
| 1 pt. | * chicken stock |
| 1/2 tsp. | oregano |
| 1/2 tsp. | thyme |
| 2 Tbsp. | parsley, chopped |
|
| | |
1 | Preheat an oven to 350°F (177°C). | 2 | Season chicken pieces with salt and pepper. Dredge in flour. | 3 | Heat olive oil in a large pan or braiser. Brown the chicken pieces in batches searing on all sides. | 4 | **Remove chicken pieces from the pan and hold at or above 135°F (57°C). Add onions, green peppers, and mushrooms to the pan and sweat them. | 5 | Add garlic and cook one minute more. | 6 | Deglaze with tomato sauce and stock. Add oregano and thyme. | 7 | Return chicken to pan and bring to a simmer. | 8 | **Cover pan and place in the oven. Braise in the oven for one hour until chicken is fork tender. Chicken should reach 165°F (74°C) or higher. | 9 | Remove from oven and skim off any excess grease. Adjust seasoning, finish with chopped parsley, and serve. |
|
| Nutrition Information | | Calories | 520 | | Fat (g) | 30 | | Protein (g) | 45 | | Carbohydrate (g) | 15 | | Cholesterol (mg) | 133 | | Sodium (mg) | 771 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
|