Rustic and hearty Italian chicken cacciatore. This slow cooked dinner will fill your home with glorious scents of Nona’s kitchen.
|4||Maple Leaf Prime Naturally® Chicken Thighs|
|2||Maple Leaf Prime Naturally® Split Chicken Breasts|
|Salt and Pepper|
|.5 cup||(125 mL) Flour|
|2 tbsp||(30 mL) Olive oil|
|3.5 oz||(110 g) Pancetta, chopped|
|1||(6 oz/227 g) Package sliced mushrooms|
|2||Cloves garlic, minced|
|.75 cup||(175 mL) Dry white wine|
|1||(28 oz/796 mL) Can diced tomatoes|
|1 tbsp||(15 mL) Sugar|
|1.25 cup||(300 mL) Chicken broth|
|Fresh chopped parsley for garnish|
CUT chicken breasts in half crosswise. Place all chicken pieces in a large bowl. Sprinkle with salt, pepper and flour. Toss to coat.
HEAT oil in a large heavy bottomed skillet at medium-high. Add chicken, shaking off any excess flour, and cook until brown on all sides. Work in batches if necessary. Remove chicken and set aside.
REDUCE heat to low, add pancetta and cook gently to allow the fat to melt and cook until crisp. Remove and add to dish chicken.
ADD onions and mushrooms to the same pan and cook over medium heat 7-8 minutes or until onions are soft and mushrooms are browned. Add garlic and cook 1 minute. Add wine and simmer until reduced by half, about 3 minutes. Add tomatoes, sugar and broth.
NESTLE chicken into pot along with pancetta. Bring to a boil. Reduce heat, cover and simmer for 30-35 minutes or until the chicken is very tender and the internal temperature has reached 185°F (85°C).
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