chicken cacciatore
(1 RATING)
THIS IS AN AUTHENTIC CACCIATORE RECIPE. I SERVE THIS WITH A SMALL SALAD AND HOMEHADE ITALIAN BREAD. IF YOU WANT TO IMPRESS AND FILL YOUR GUESTS UP, THIS IS IT.
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prep time
cook time
40 Min
method
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yield
6 serving(s)
Ingredients
- 2 pounds boneless chicken meat cut into bite-sized pieces
- 6 teaspoons chef paul prudhomme's poultry magic
- 1/4 cup olive oil
- 3 - cloves minced garlic
- 1 - large sliced onion
- 1 - julienned green bell pepper
- 1/2 pound sliced mushrooms
- 1 can 16oz. whole tomatoes
- 1 can 6 0z. tomato paste
- 1 cup dry red wine
- 1 can 14.5oz. chicken broth
- 2 tablespoons sugar
- 1 pound linguine, cooked
How To Make chicken cacciatore
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Step 1SPRINKLE CHICKEN WITH 4 TSP. OF POULTRY MAGIG (OR SPRINKLE WITH SALT AND PEPPER). HEAT THE OIL IN A DUTCH OVEN AND BROWN THE CHICKENIN THE OIL. REMOVE CHICKEN.
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Step 2ADD GARLIC,BELL PEPPER,AND MUSHROOMS; SAUTE. ADD WINE AND TOMATO PASTE, SIMMER FOR 5 MINUTES.
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Step 3ADD TOMATOES, CRUSHING THEM IN YOUR HANDS AS YOU ADD THEM. ADD BROTH, SUGAR AND REMAINING POULTRY MAGIC. STIR WELL.
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Step 4ADD BACK THE CHICKEN AND SIMMER FOR 30-40 MINUTES. SERVE OVER THE COOKED LINGUINE.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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