Chicken and vegetables cooking in delicious tomato sauce
cooking the vegetables and chicken in the sauce
The weather has been very cold and dreary even here in Santa Cruz; (although nothing as cold and dreary as in the MidWest and East Coast)–I am very sorry for those who’ve experienced such cruel temperatures and conditions. When an old friend we hadn’t seen for a few years told us that he was coming for a visit I was looking forward to sharing a meal with him. I know he has a reputation as a “foodie”–someone who knows and enjoys good food. He has a pretty sophisticated palette, but also appreciates good home cooking. I wanted to make something delicious and very tasty, “comfort food” for this weather, as well as a recipe that can be made in advance so I can spend as much time as possible with our friend. This Chicken Cacciatore fits the bill! Not only is it very delicious and satisfying, it can be made in advance. This recipe even makes enough sauce to freeze for future use. What’s new about this Chicken Cacciatore is the addition of extra vegetables, including zucchini, carrots, and mushrooms as well, of course, the traditional tomatoes, onions and garlic.
Be the way, after dinner, our friend told his wife (who was unable to come) that it was so delicious and asked for this recipe. Now you, too, can please your family and foodie friends!
New Chicken Cacciatore
Ingredients (Serves 3-4)
- 1 3-4 lb. chicken, cut up, or 3-4 whole legs (cut apart drumsticks and thighs)
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, chopped
- 1-2 carrots, sliced in 1/2″ rounds
- 1 lb zucchini, sliced in 1/2″ rounds
- 1/2 pound sliced fresh mushrooms (I usually use Cremini but have a new find–Pompioni, an Italian type I sometimes get from my organic market)
- 1 can (28 ounces) tomatoes, cut up and juice reserved
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 cup dry red wine or water (I use only the wine–but up to you of course)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 garlic cloves, minced
- 1 tablespoon sugar (or Xylitol)
- Hot cooked pasta
- Grated Parmesan cheese
- TO DO:
- Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.
- In the same skillet, cook and stir the onion, carrots, zucchini and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar/Xylitol.
- Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.
Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. - Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
- Or just freeze the excess sauce to use for future delicious meals–also good with pork chops or sausages.
- Serve with whole grain pasta, grated cheese and a green salad, with a vinagrette dressing, as I often recommend. (Check out the delicious salads on my blog; such as the link here:
- ENJOY!
- Nutrition Facts: 4-1/2 ounce-weight: 517 calories, 25g fat (8g saturated fat), 112mg cholesterol, 790mg sodium, 28g carbohydrate (13g sugars, 6g fiber), 39g protein.
- ENJOY!
- Serve with whole grain pasta, grated cheese and a green salad, with a vinagrette dressing, as I often recommend. (Check out the delicious salads on my blog; such as the link here:
Type2 Delicious 