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April 1st, 2002
- 2 ½ to 3 lbs. of Chicken Breasts
- ¼ Cup of Pure Olive Oil
- 1 Medium Onion (Chopped)
- 1 Clove of Garlic (Minced)
- 1 Tsp of Basil
- 1 Tbs. Parsley
- ¼ Cup of Sherry or White Wine
- Salt & Pepper (or better yet Cayenne Pepper)
- 1 17 oz. Can of Peeled Tomatoes (cut up)
Directions:
Brown chicken pieces in hot olive oil until lightly
colored and remove to and place aside. Leave olive oil in saucepan.
Saute the chopped onion until translucent add garlic oil and
parley. Cook for 3 minutes on medium heat. Put chicken back
into mixture.
Add wine and allow to evaporate. Season with
salt and pepper to taste. Add tomatoes from can (juice and all)
and simmer for 20 to 30 minutes or until chicken is tender and
the sauce has thickened a little.
Comments:
I just made this for the first time for my Mother-In-Law
on Easter. She, being Irish, really is not used to spices so,
I had to bland it down a bit. I did not enjoy it much when I
ate it at her house.
HOWEVER, I took about half of it home with me
and added some Cayenne pepper after reheating it and it makes
ALL THE DIFFERENCE IN THE WORLD. After talking to my father
(the real cook) he had said that the proper heat index for Chicken
Cacciatore is so that the back of your throat should "cut"
a little. That can be done with Black Pepper. Cayenne was even
better.
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