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Herbed Chicken Cacciatore

Chef.Foodie's picture
Ingredients
  Garlic 1 Clove (5 gm), minced / pressed
  Butter/Margarine 1 Tablespoon
  Olive oil 1 Tablespoon
  Chicken legs and thighs 1 Pound (2 In Number, 1/2 Pound Each)
  Mushrooms 1⁄4 Pound, sliced
  Onion 1 Small, sliced
  Green pepper 1 , seeded and finely chopped
  Dry white wine/Regular-strength chicken broth 1⁄4 Cup (4 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Salt 3⁄4 Teaspoon
  Marjoram leaves 1⁄8 Teaspoon, crumbled
  Oregano 1⁄8 Teaspoon, crumbled
  Thyme leaves 1⁄8 Teaspoon, crumbled
  Chicken stock base 1⁄2 Teaspoon
  Minced parsley 1 Tablespoon
Directions

Heat butter and oil in a wide frying pan over medium-high heat.
Add chicken and cook, turning, until browned on all sides; remove from pan and set aside.
Add mushrooms, onion, green pepper, and garlic to pan drippings and cook, stirring, until onion is limp (about 5 minutes).
Stir in wine, tomato sauce, salt, marjoram, oregano, thyme, stock base, and parsley.
Return chicken to pan.
Bring liquid to boiling, reduce heat, cover, and simmer for about 40 minutes or until meat is no longer pink when slashed in thickest part.
If sauce is too thin, remove chicken to a serving dish and keep warm; bring sauce to a boil, then cook, uncovered, stirring, until slightly thickened.
Pour over chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
2

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