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Classic Chicken Cacdatore

  Frying chicken 3 1⁄2 Pound, cut up
  Butter/Margarine 2 Tablespoon
  Olive oil/Salad oil 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced / pressed
  Stalk celery 1 Large, finely chopped
  Carrot 1 Medium, shredded
  Medium mushrooms 1⁄4 Pound, quartered
  Canned tomatoes 16 Ounce (1 Can)
  Dry red wine 1⁄3 Cup (5.33 tbs)
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Dry rosemary 1⁄2 Teaspoon
  Dry oregano leaves 1⁄4 Teaspoon
  Dry basil 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste

Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken and pat dry.
Melt butter in oil in a wide frying pan over medium-high heat.
Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Discard all but 3 tablespoons drippings.
Add onion, garlic, celery, carrot, and mushrooms to pan.
Cook, stirring occasionally, until onion is soft.
Return chicken to pan; stir in tomatoes (break up with a spoon) and their liquid, wine, 1/4 cup of the parsley, rosemary, basil, and oregano.
Bring to a boil; reduce heat, cover, and simmer, turning once, until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Transfer chicken to a platter and keep warm.
Skim and discard fat from sauce; season to taste with salt and pepper.
Increase heat to high and boil, stirring, until slightly thickened.
Spoon over chicken and sprinkle with remaining parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Classic Chicken Cacdatore Recipe