| CHICKEN CACCIATORE |
| -1 whole chicken
-one 28-oz can whole plum tomatoes, crushed -olive oil -1 cup green olives, sliced -1 cup onions, sliced into slivers -1 bell pepper, seeded & cut into 1-inch pieces -1 cup celery, cut into 1-inch pieces -½ cup red wine -¾ cup flour -1 teaspoon –each- salt & white pepper -1 teaspoon blackening spice mix -¼ cup fresh chopped parsley Rinse & pat dry the chicken; cut up chicken In a bowl or shallow casserole dish (or even in a sealable plastic bag), add flour, salt & pepper and blackening spice, mix to combine Drench chicken in the flour mixture, patting off excess In a cast-iron skillet heat 1 to 2 tablespoons Sear chicken (about 5 minutes) on both sides Remove chicken from skillet & set aside In the same pan; sauté onions, peppers & celery until slightly softened* (adding additional oil if needed) Add olives & red wine Cook until wine has reduced by half or more Return chicken to skillet Add tomatoes & bring to a boil Reduce to a simmer & cover Cook chicken until cooked thru (turning once if needed), about 35-45 minutes Add parsley & serve Serve with/or over rice or pasta and a crisp green salad with a light vinaigrette *For a spicier dish add red pepper flakes to taste |
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