Cookies are required. Please enable Cookies

Chicken Cacciatore ~ Lidia Bastianich's

Date Added: 2/17/2020    Source: onceuponaplaterecipes.blogspot.com

Want to save this recipe?

Save It!

Share It!

Ingredients
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1 small yellow onion, cut into 1-inch cubes (about 1 cup)
  • 1/2 cup dry white wine
  • One 28-ounce can Italian plum tomatoes with liquid, crushed
  • 1 teaspoon dried oregano (preferably the Sicilian or Greek type) dried on the branch, crumbled
  • 2 cups sliced white or shiitake mushrooms, about 8 ounces
  • 1 red and 1 yellow bell pepper, cored, seeded, and cut into 1/2-inch strips (about 2 cups total)
  • To prepare:
  • Cut each chicken into 12 pieces. With a sturdy knife or kitchen shears, remove the backbone by cutting along both sides. Remove the wingtips. Reserve the backbone, wingtips, and giblets -- except for the liver -- to make chicken stock. Or, if you like, cut the backbone in half crosswise and add it to this dish.Place the chicken, breast side down, on a cutting board and cut the chicken into halves by cutting through the breastbone lengthwise. Cut off the wing at the joint that connects it to the breast, then cut each wing in half at the joint. Separate the leg from the breast. Cut the leg in half at the joint. Cut the breast in half crosswise, giving the knife a good whack when you get to the bone in separate the breast cleanly into halves. Repeat with the remaining chicken.
  • Cut each chicken into 12 pieces. With a sturdy knife or kitchen shears, remove the backbone by cutting along both sides. Remove the wingtips. Reserve the backbone, wingtips, and giblets -- except for the liver -- to make chicken stock. Or, if you like, cut the backbone in half crosswise and add it to this dish.Place the chicken, breast side down, on a cutting board and cut the chicken into halves by cutting through the breastbone lengthwise. Cut off the wing at the joint that connects it to the breast, then cut each wing in half at the joint. Separate the leg from the breast. Cut the leg in half at the joint. Cut the breast in half crosswise, giving the knife a good whack when you get to the bone in separate the breast cleanly into halves. Repeat with the remaining chicken.
  • Cut each chicken into 12 pieces. With a sturdy knife or kitchen shears, remove the backbone by cutting along both sides. Remove the wingtips. Reserve the backbone, wingtips, and giblets -- except for the liver -- to make chicken stock. Or, if you like, cut the backbone in half crosswise and add it to this dish.Place the chicken, breast side down, on a cutting board and cut the chicken into halves by cutting through the breastbone lengthwise. Cut off the wing at the joint that connects it to the breast, then cut each wing in half at the joint. Separate the leg from the breast. Cut the leg in half at the joint. Cut the breast in half crosswise, giving the knife a good whack when you get to the bone in separate the breast cleanly into halves. Repeat with the remaining chicken.
  • Season the chicken pieces generously with salt and pepper. Dredge the pieces in flour, coating them lightly and tapping off excess flour. In a wide (at least 12-inch) 5-quart braising pan, heat the vegetable oil with 2 tablespoons of the olive oil until a piece of chicken dipped in the oil gives off a very lively sizzle.
  • Add as many pieces of chicken to the pan as will fit without touching. Do not crowd chicken; if the skillet is not wide enough to fit all of the chicken, brown it in batches. Remove chicken pieces from the skillet as they brown, adding some of the remaining pieces of chicken to take their place. Remove all chicken from the skillet.

View the full recipe at onceuponaplaterecipes.blogspot.com

Give your recipes a home with MasterCook!

  • Auto-Import recipes from the all over the web & keep them in one place!
  • Add your own recipes and organize into searchable cookbooks
  • Access your recipes from anywhere on your smart devices
  • Scale recipes for any number
  • Create menus, meal plans, & shopping lists
  • Keep tabs on your nutrition needs
  • Share recipes & cookbooks with friends, family, or coworkers
  • Much, much more

Get Started for Free >>