Chicken Cacciatore
Chicken Cacciatore recipe with vinegar
2 2.5-lb fryer’s, cut into portion size pieces
one half cup all-purpose flour
one half teaspoon salt
quarter teaspoon pepper
one half cup olive oil
two cloves garlic, sliced thin
1 teaspoon rosemary, finely chopped
eight strips of anchovy, chopped fine
one half cup wine vinegar or cider vinegar
1 cup Burgundy wine, you can also use Chianti wine
one quarter cup tomato sauce
one half cup hot water with one tablespoon instant chicken bouillon dissolved in it
Dry pieces of chicken with paper towels. Mix the flour, salt and pepper together well and sprinkle on all sides of the chicken pieces. Let stand for 15 minutes.
Heat the olive oil in a large skillet with a tightfitting cover. Add the garlic and sauté until the garlic begins to brown, then remove the garlic and discard. Sauté the pieces of chicken in this oil until they are golden brown on all sides.
Mix together the rosemary, anchovies and vinegar. Add this to the sautéed chicken. Mix together the wine, tomato sauce, and hot water with chicken bouillon. Add this mixture to the chicken. Cover tightly and continue to simmer for 25 minutes or until the thickest part of the chicken can be pierced with a fork. Serve hot. Makes six servings.
chicken cacciatore
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