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Chicken Cacciatore "Metodo Rapido" by Chef Jamie Adams
Yield: 4
Jamie Adams
Chef
Ingredients & Directions
Directions
Chicken Cacciatore
4 single
Springer Mountain airline breasts, with wing bone
1
Sweet onion, julienne
3 cloves
Garlic, sliced thin
Olive oil, have a bottle ready
1 - 1 1/2 lbs
Mixed mushrooms
1 small can
Whole peeled tomatoes, crushed
2 cups
Chicken broth
1 tablespoon
Chopped herbs: rosemary, sage, marjoram or whatever is available
1 tablespoon
Dry mushroom, whatever may be available at your market
-
In a large sauce pan, heat 2 tablespoons of olive oil to the smoke point, add the onions and garlic and cook till the garlic starts to brown.
-
Add the mushrooms (fresh and dry) and stir well to coat them with the oil until they begin to wilt.
-
Add the tomatoes and let simmer for about 15-20 minutes.
-
Place the chicken breasts on a board and season well with salt and pepper both sides then sprinkle the chopped herbs on the skin side.
-
Heat a large enough skillet to hold all four breasts with about 2 tablespoons of the oil until warm and place the breasts in skin side down.
-
Raise the heat to high until you can hear the chickens sizzling, cover with a sheet of aluminum foil and place a heavy weight on top, such as another pan.
-
Turn the heat down to medium and let them cook. After about 8 minutes, remove the pan and the foil. You should see a small area in the center of each chicken that still looks a little raw.
-
Turn the breasts and continue to cook for about two minutes more.
-
Use a thin knife or a cake tester inserted into the breasts to check for doneness, it should be hot to the touch.
-
Once the chickens are cooked, slice the breasts straight down into 4 pieces, arrange them on a platter and pour the sauce over them.
-
Serve with either olive oil mashed potatoes or herb roasted potatoes.
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Chicken Cacciatore "Metodo Rapido" by Chef Jamie Adams
Jamie Adams
Chef
Yield: 4
Prep
Cook
00:00 Total Time
Ingredients
Directions
Chicken Cacciatore
4 single
Springer Mountain airline breasts, with wing bone
1
Sweet onion, julienne
3 cloves
Garlic, sliced thin
Olive oil, have a bottle ready
1 - 1 1/2 lbs
Mixed mushrooms
1 small can
Whole peeled tomatoes, crushed
2 cups
Chicken broth
1 tablespoon
Chopped herbs: rosemary, sage, marjoram or whatever is available
1 tablespoon
Dry mushroom, whatever may be available at your market
-
In a large sauce pan, heat 2 tablespoons of olive oil to the smoke point, add the onions and garlic and cook till the garlic starts to brown.
-
Add the mushrooms (fresh and dry) and stir well to coat them with the oil until they begin to wilt.
-
Add the tomatoes and let simmer for about 15-20 minutes.
-
Place the chicken breasts on a board and season well with salt and pepper both sides then sprinkle the chopped herbs on the skin side.
-
Heat a large enough skillet to hold all four breasts with about 2 tablespoons of the oil until warm and place the breasts in skin side down.
-
Raise the heat to high until you can hear the chickens sizzling, cover with a sheet of aluminum foil and place a heavy weight on top, such as another pan.
-
Turn the heat down to medium and let them cook. After about 8 minutes, remove the pan and the foil. You should see a small area in the center of each chicken that still looks a little raw.
-
Turn the breasts and continue to cook for about two minutes more.
-
Use a thin knife or a cake tester inserted into the breasts to check for doneness, it should be hot to the touch.
-
Once the chickens are cooked, slice the breasts straight down into 4 pieces, arrange them on a platter and pour the sauce over them.
-
Serve with either olive oil mashed potatoes or herb roasted potatoes.
