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Chicken Cacciatore Using Red Wine

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Ingredients
  Chicken breasts 24 Ounce (4 In Number, 6 Ounce / 175 Grams Each)
  Canned tomatoes 4 Ounce (125 Grams)
  Button onions 4 Ounce (125 Grams)
  Button mushrooms 4 Ounce (125 Grams)
  Red wine 4 Fluid Ounce (125 Milliliter)
  Dried oregano 1 Teaspoon (Leveled)
  Dried marjoram 1 Teaspoon (Leveled)
  Dried sage 1 Pinch
  Chicken stock cubes 2
  Water 1 Pint (575 Milliliter)
  Corn flour 12 Milliliter (1 Level Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Remove and discard skin from chicken breasts.
2. Dice tomatoes.
3. Preheat oven to 350° Fahrenheit.

MAKING
4. In a saucepan, put together diced tomatoes along with their juices, onions, mushrooms and red wine; bring mixture to a boil and then simmer for 5 minutes.
5. Stir in herbs, water, and stock cubes; bring back to boil.
6. In a cup, mix corn flour in little cold water and stir into the sauce.
7. Season with salt and pepper to taste.

FINALISING
8. In a casserole dish, place chicken and pour sauce on top and bake in preheated oven for 45 minutes.

SERVING
9. In a soup plate, serve hot Chicken Cacciatore either with rice or noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
2

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