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Chicken Cacciatore à la Chris Sorrenti
05/31/2015 01:10 p.m.


Contrary to the standard practice of making Chicken Cacciatore by cooking/simmering the chicken in pasta sauce, the below method allows for much of the grease to drain from the meat by broiling it first. This way the chicken skin (which I prefer to keep on) retains its crispiness, even with the sauce and added vegetables poured on prior to serving:

1. Slice and fry at medium heat 1 medium sized onion per person in butter till slightly brown.

2. Cut up 1 large green pepper (per 3 people) and fry with 1 package of mushroom pieces (per 3 people) in butter at medium heat for 15-20min.

3. Preheat oven to 400 degrees Fahrenheit. Take chicken breasts (1 or 2 per person) season as per taste (I use onion and garlic powder, Accent or sea salt) and broil in oven on a pan which allows for drainage of grease below till skin is brown and crispy (45 to 60 minutes depending on thickness). Some prefer skinless/boneless chicken which is fine too for this dish.

4. Pour 1 jar or can of pasta sauce (I recommend Catelli’s Garden Select for this dish) per 2 people into a sauce pan. Use the empty can and add 1/2 to full can of cold water. Mix in a small can of tomato paste. Bring to medium boil. Mix in mushrooms and green peppers. Stir continually until sauce thickens. Let simmer on low heat.

5. I prefer to use rice for this dish instead of pasta, but either goes well. Cook an appropriate amount of instant rice (depending on amount eating). Mix in butter or margarine as per taste. Once cooked, mix in onions and sprinkle with soy sauce, depending on taste.

6. Once everything is ready, to serve, put 1 chicken breast on each plate. Add rice/onion mixture beside. Pour pasta mix with mushrooms and green peppers on both chicken and rice.

If you’re a wine drinker, a chilled dry Chardonnay or Chablis goes great with this meal.

Chris Sorrenti
© 1998
Revised July 2001, May 2015


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