|Published:||Feb 02, 2011 2:50 PM EST|
|Updated:||Feb 02, 2011 11:50 AM EST|
It's Wednesday and that mean's let's eat!
Here today to show us how to make chicken cacciatore is Eric Yeagle from Carrabba's
Serves Four to Six
Prepared by Andy Sansone, Carrabba’s Managing Partner
1 14 oz can
Preheat oven to 350°.
Heat vegetable oil in a sauté pan over medium-medium high heat. Season chicken with
salt and pepper. Then dredge chicken in flour on both sides, and place in the sauté pan
immediately. Brown on both sides about 3 to 4 min. Remove chicken and set aside on a
In the same pan, add a little more oil and heat to medium heat. Sauté onions until
soft. Add the garlic and sauté a few minutes. Add white wine, chicken stock, chopped
tomatoes, red bell peppers, parsley, rosemary, and black pepper. Bring to a boil. Once
the liquids boil. Turn off the heat.
Chicken Breasts With Skin And Backbone, cut in Half
Salt and Black Pepper
Yellow Onion (Finely Chopped)
Garlic (Finely Chopped)
Prepared Chicken Stock
Chopped Tomatoes (with Their Juices)
Red Bell Peppers (3” X ½”)
Italian Parsley (Fine Chop)
Rosemary (Stemmed, Fine Chop)
Place each browned chicken breast in a baking dish and pour the liquids over the
chicken. Cover the pan tightly with foil. Place in the oven and bake for 45 minutes.
Remove the foil and bake another 10 minutes uncovered until the chicken is cooked
throughout and tender.