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Thursday, December 10, 2009

Chicken Cacciatore

Don’t ask me why I made this staple of old school American-Italian cooking. I had some chicken leg quarters and I was looking to make something different, or just something that I haven’t made in a long time. I also had a small amount of dried garbanzos I wanted to clean out of my cupboard. I began with my tomato sauce recipe (something everyone should know how to make). Next I cooked the garbanzos in my pressure cooker along with a bit of chorizo, onion, garlic, bay leaf, and salt.

I salted the chicken pieces which I had cut into legs and thighs. I dredged the pieces in flour and fried them in olive oil until slightly brown. You don’t have to cook the chicken fully because you will cook it again with the sauce. I arranged the chicken pieces in my clay baking dish. I made the sauce from the tomato sauce and the beans and poured this over the chicken. Then I baked the dish for about an hour covering it for the last 30 minutes to keep it moist.