Post by wilderness on Sept 11, 2019 12:30:33 GMT -5
Judy's Chicken Cacciatore-Birdy
4 Servings
It freezes well so it is worth making the full recipe. There is a generous portion of sauce, so I sometimes freeze extra sauce and mushrooms to add to a sauteed chick breast for a single-portion meal. I usually cut this recipe in half for just myself. Be forewarned--when the sauce cooks down it "ploops" and can spatter.
6 to 8 chicken thighs, skin removed, or 4 chicken leg quarters, separated into drummies and thighs
½ cup flour
1 tsp salt
½ tsp pepper
1/4 cup olive oil
1 medium onion chopped
1 clove garlic
8 oz sliced fresh mushrooms
6 oz can tomato paste
2 cup hot water
1/2 tsp thyme
1/2 tsp dried parsley
1/2 tsp oregano
1/2 tsp allspice
1 scant tsp. salt
1/4 cup dry white wine
6-8 oz. spaghetti or linguine, uncooked
Coat chicken with flour, salt, and pepper. Brown in oil. Remove. Add garlic, onion, mushrooms. Cook and stir until onion is transparent. Remove.
Add tomato paste to remaining oil or add a little if necessary. Fry for a few minutes, scraping the pan and stirring the paste, until the tomato takes on a slight brown color. This adds flavor. If you are not using a non-stick pan, be careful not to scorch it. Gradually add the hot water, whisking to blend with tomato paste. Add seasonings except for wine.
Add chicken and gently stir to cover chicken with sauce. Cover and simmer slowly for 45 min. Add wine and simmer uncovered until the sauce is the desired thickness and the chicken is very tender.
Cook spaghetti according to package directions. Serve chicken with sauce on the spaghetti.
