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October 26, 2009

FCE: Chicken Cacciatore


My friend Crissy suggested that I try this dish, and since she also suggested salsa chicken (one of my favorite FCE), I knew I had to give it a try. Despite the fact that I did everything in my power this week to ruin said dish, it came out really well! Although I would suggest sticking to the recipe as opposed to going rouge like me.

-2 pounds chicken breasts and thighs, skinned (I only used chicken breast...and I think I only used 1.5 pounds.)
-1/4 cup flour
-1 tsp. salt
-1/2 tsp. black pepper
-2 tbsp. olive oil
-3/4 cup picante sauce
-1 can (8 oz) tomato sauce
-1/4 cup dry red wine (I did not know what dry red wine was, but after doing some research, it is apparently when your wine has a dry level of sugar (below 1 gram per liter) SOURCE. I still have no idea what that means so I just used some pino noir and we were all good.)
-8 oz. halved mushrooms (I cut them a little finer then halves...and later regretted it.)
-4 cloves garlic, minced (I used like 7, I love garlic.)
-1 tbsp. crushed oregano leaves
-1 small green bell pepper, sliced into thin strips (Okay, here was a big mistake. I generally don't like strips of peppers, so I chopped them because I do like chopped peppers. It still tasted fine but I later realized that the strips would have gone much better with the dish. Next time.)

1. Coat chicken in combined flour, salt, and pepper. (Crissy's Tip: Make sure the chicken is dry when you coat it so the coating sticks better-lightly press a paper towel on it to remove excess moisture)

2. Cook chicken in the 2 tbs of oil in large, deep skillet until lightly browned on both sides (about 8 minutes). Drain.

3. Add remaining ingredients except pepper strips. Cover and simmer for 20 minutes.

4. Stir in pepper strips. Simmer uncovered for 20 minutes or until chick is tender and sauce is thickened.

5. Serve with Pasta!

The result was awesome! However, to further illustrate what a cooking spaz I am, I have a confession. I forgot to turn on the burner and literally "cooked" the chicken for 40 minutes without heat. It wasn't until I thought it was ready that I tasted it and was like "this is not warm at all..." and then realized my mistake. DORK. So we ate dinner really late last night due to my unfortunate burner incident.

***In other news I posted a guest post on my study abroad experience over on Michelle's blog Things I Said and Meant to Say. Head on over there and check it out!

***Also, I promised my Mom that I would post this clip. Let me preface this with the fact that I SWEAR I do not watch Wendy Williams...but I do watch that version of the Soup with Danielle Fishel (what is it called again?) and they showed this clip and I about died.



Mrs. D said...

That clip is HILARIOUS! So glad you posted it.

Rachel said...

The recipe looks so good. I don't normally like WW, but this clip was hysterical. I would have done the same thing!


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