Chicken caaccitore to die for
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02-13-03, 06:27 PM
Join Date: Jul 2001
Location: Uxbridge, Massachusetts
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Chicken caaccitore to die for
OK, so maybe I cant spell Italian words. But cook this up for your family, and its spelled D-E-L-I-C-I-O-U-S 
1/2 cup canola oil
3lbs chicken legs and thighs
1 diced bell pepper
3 stalks chopped celery
1 diced onion
3 chopped roma tomatoes
1 28oz can chopped tomatoes
1 3oz can tomato paste
2 bay leaves
3 garlic cloves, peeled and crushed
2tsps oregano
2tsps basil
3tsps rosemary
1/2 tsp thyme
5 cups water
red wine
Dredge the chicken parts in all purpose flour. In a dutch oven, brown the chicken, skin side down in the canola oil. After the chicken has been brown, remove it and add all the veggies except the tomatoes, and add the bay leaves. Over medium heat, cook until the onions are clear, 5-6 minutes. Add the fresh tomatoes and tomato paste, and cook for another 3 minutes. Add the canned tomatoes and water and put the chicken back in. At this point, its a good idea to check the seasoning level. Also, if it looks as if there is too much water, add some tomato sauce. If it is too thick, add more water. Add the herbs, bring to a boil, cover, and reduce to a simmer for 1 1/2 hours. After an hour and a half, the chicken should begin to fall off the bone. Check the seasoning again. Now add as much red wine as you like (I prefer 2-3 cups) Bring to a boil and reduce the heat to low, and cook uncovered for 10-15 minutes to allow some of the alcohol to evaporate. Cover and simmer for 2 more hours.
To really knock em dead, try this over some orzo pasta
1/2 cup canola oil
3lbs chicken legs and thighs
1 diced bell pepper
3 stalks chopped celery
1 diced onion
3 chopped roma tomatoes
1 28oz can chopped tomatoes
1 3oz can tomato paste
2 bay leaves
3 garlic cloves, peeled and crushed
2tsps oregano
2tsps basil
3tsps rosemary
1/2 tsp thyme
5 cups water
red wine
Dredge the chicken parts in all purpose flour. In a dutch oven, brown the chicken, skin side down in the canola oil. After the chicken has been brown, remove it and add all the veggies except the tomatoes, and add the bay leaves. Over medium heat, cook until the onions are clear, 5-6 minutes. Add the fresh tomatoes and tomato paste, and cook for another 3 minutes. Add the canned tomatoes and water and put the chicken back in. At this point, its a good idea to check the seasoning level. Also, if it looks as if there is too much water, add some tomato sauce. If it is too thick, add more water. Add the herbs, bring to a boil, cover, and reduce to a simmer for 1 1/2 hours. After an hour and a half, the chicken should begin to fall off the bone. Check the seasoning again. Now add as much red wine as you like (I prefer 2-3 cups) Bring to a boil and reduce the heat to low, and cook uncovered for 10-15 minutes to allow some of the alcohol to evaporate. Cover and simmer for 2 more hours.
To really knock em dead, try this over some orzo pasta
