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Pollo alla Cacciatora or Chicken Cacciatore is a traditional Italian dish of chicken braised in a tomato and white wine sauce with mushrooms and vegetables. It is sometimes referred to as Hunter’s Stew – “Alla Cacciatora” means “Hunter’s Style” in Italian.

This is a great winter dish, one of my favorites and easy to make. It practically cooks itself. I’ve modified it slightly from the traditional by changing the vegetables and using boneless chicken breasts. I serve it over polenta in the traditional northern style but it can also be served over pasta.

Ingredients:

  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1½ to 2 pounds boneless chicken breast
  • 16 oz can stewed tomatoes
  • ¼ cup dry white wine
  • 1 tablespoon minced onion
  • 2 tablespoons chopped flat parsley
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon seasoned salt
  • 1 small can pitted black olives
  • 1 small can cut green beans
  • 1 package instant polenta*

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These are great for the grill. Easy to make and clean up is quick.

Grilled Chicken Kabobs with Rosemary and Garlic

Grilled Chicken Kabobs with Rosemary and Garlic

Ingredients

  • 2 pounds boneless chicken breasts
  • ½ cup dry white wine
  • 2 tablespoons olive oil
  • 4 garlic cloves
  • 4 teaspoons fresh rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Preparation

Rinse chicken and pat dry. Chop into small pieces, about one to two inches square. Place chicken in a ziploc baggie.

Finely chop garlic and rosemary and add to chicken along with salt, pepper, wine and olive oil. Shake bag and mix well. Let marinate in refrigerator for ½ to 1 hour.

Put chicken on skewers and grill for about 10 minutes until cooked through turning several times.

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