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Recipe for :

Chicken Caciatora

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"There are many recipes for Chicken Caciatora - here is one that I make often. This recipe is taken from 'The Splendid Table' ".


3 1/2 lbs. frying or roasting chicken, skinned and cut into 8 pieces
1 large clove garlic, minced
3 inch sprig fresh rosemary or 1 tsp. dried
1/4 tsp. salt
4 Tblsp. extra virgin olive oil
Freshly ground black pepper
3 medium red bell peppers cut into 1" triangles
2 medium onions, cut into 1" triangles
1 medium vine ripened tomato, peeled, seeded and chopped or,
1/2 cup drained canned Italian tomatoes
1/2 cup dry white wine
Salt and pepper to taste


Rinse and dry the chicken pieces. Combine the garlic, rosemary and salt, either in a mortar and pestle or a food processor, and crush into a paste. Rub the paste into the chicken pieces, pile them on a platter, lightly cover with plastic wrap and refrigerate for 24 hours. Wipe off the paste before browning, but reserve it in the marinating dish.

Heat the oil in a large 12" sauté pan over medium high heat. Take about 25 minutes to slowly brown the chicken pieces until golden on all sides. Lower the heat if necessary. Occasionally slip a wooden spatula under the pieces to keep them from sticking. Sprinkle the chicken with freshly ground pepper as it browns. Remove the pieces to a platter.

Pour off all but a thin film of fat. Add the peppers and onions to the pan and cook over medium heat until the onions begin to color. Take care not to burn the brown blaze on the bottom of the pan. Put the chicken back in the pan and dab the reserved seasoning paste over it and add the tomatoes. Use two spatulas to mix the chicken pieces with the vegetables. Sprinkle in the wine. Cook about 20 minutes over medium heat at a gentle bubble until the wine has evaporated. As the wine cooks off, scrape up the brown glaze on the bottom of the pan. Cover the pan and cook 20 minutes more over medium low heat, or until the chicken is tender. Turn the pieces two or three times to check for sticking. Taste for alt and pepper before serving.

Serves 4 - 6

Shirley Cline