Rock Creek Chicken Cacciatore
(AKA Hunters Chicken or Chicken Chasseur)
| Use a large, heavy pot like an 8 or 10 qt. Dutch Oven or stock pot. | |
| Sauté until translucent | 1 small chopped onion |
| then set aside: | 2 tablespoons of chopped/mashed garlic |
| 1 teaspoon of italian seasoning * | |
| Cut into individual pieces: | 5 to 6 lb. Rock Creek Chicken |
| Dredge with: | 6 tablespoons of flour |
| Sauté until golden brown in: | ¾ cup of olive oil |
| Once browned add: | the sautéed onion and garlic |
| 1 6 oz. can of tomato paste | |
| 1 cup of dry white wine (Chardonnay) | |
| 2 teaspoons of salt | |
| ½ teaspoon of fresh ground black pepper | |
| 1 pint (2 cups) Rock Creek Chicken Broth | |
| 2 tablespoons of italian seasoning * | |
| ¾ cup of sliced mushrooms (8 oz.) | |
| 32 oz. combination of tomatoes whole, crushed and diced tomatoes (preferably italian/plum style) | |
| Bring to boil and simmer the chicken covered, for about 1 hour over very low heat, stir occasionally | |
| Serve over: | boiled egg noodles |
| Bon Appétit | |
| Always save the bones and carcass to make your own Rock Creek Chicken Broth. | |
| *italian seasoning | 2 tablespoons of thyme |
| 1 tablespoon of marjoram | |
| 2 tablespoons of oregano | |
This page was last modified on: 06/19/06 07:25:32 AM
