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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 60 MIN SERVINGS: 4 COST: LOW
1 CHICKEN CUT IN EIGHTHS, OR THIGHS
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5 TABLESPOONS EXTRA VIRGIN OLIVE OIL
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2 GARLIC CLOVES, WHOLE
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SALT TO TASTE
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ONE MEDIUM ONION, SLICED OR CHOPPED
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2 CARROTS, THINLY SLICED OR CHOPPED
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2 CELERY STICKS, SLICED OR CHOPPED
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SAGE LEAVES, WHOLE
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1/2 CUP WHITE WINE
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1/2 LB. CHERRY TOMATOES, HALVED
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1 CAN PITTED BLACK OLIVES
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1 TBLSPOON TOMATO PASTE
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RECIPE
IN A LARGE PAN, OVER MEDIUM TO HIGH HEAT, PLACE THE OLIVE OIL, GARLIC, ONION, CELERY, CARROT, SAGE, SALT (IF YOU LIKE, ADD SOME RED PEPPER), SAUTEE UNTIL THE VEGETABLES ARE TENDER AND START TO BROWN
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ADD THE CHICKEN AND BROWN WELL ON ALL SIDES
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ADD THE WHITE WINE, DEGLAZE THE PAN HELPING YOURSELF WITH A WOODEN SPOON. COOK UNTIL THE WINE HAS EVAPORATED.
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ADD THE CHERRY TOMATOES AND THE OLIVES
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ADD THE TOMATO PASTE, STIR AND LOWER THE HEAT TO MEDIUM LOW. PUT THE LID ON THE PAN
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COOK COVERED, STIRRING OCCASIONALLY, ABOUT 40 MINUTES OR UNTIL THE CHICKEN IS NICE AND TENDER. FINISH COOKING WITH THE LID OFF.
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ENJOY THE CHICKEN CACCIATORA WITH A SLICE OF CRISPY FRESH ITALIAN BREAD AND A SIDE DISH OF YOUR CHOICE.
BUON APPETITO!!
BUON APPETITO!!