Chicken Cacciatore

Recipe provided by Mrs. Cummings

In this specific recipe you repeat a lot of the same skills you learned from the Country Fried Chicken. You have to cut up the whole chicken the same way. Then you cover it in a flour base, stick it into hot oil and fry it until golden brown. The only difference is that we don't stick the pieces we fried into the oven. After you have fried them set them on a plate to the side for later. Once these are out you want to dump your hot grease out into a bowl and save it for later to dispose. After the grease is out you want to clean out the gross stuff in the bottom of the skillet to the best of your abilities.

The next thing that you have to do is to cut up your green pepper, onion, garlic, and mushroom if desired. You chop the pepper and onion, mince the garlic, and you cut the mushrooms into quarters. After they are all cut up you're going to place the pepper, garlic, and onion and saute it until the onion is slightly brown. Once that is done you'll bring back the chicken that you set aside earlier and place back into  the pan. Then you'll add the tomatoes, oregano, and wine. Cover and simmer for 30 minutes. When your chicken is to the safe temperature of 165 degrees you'll want to add your mushrooms so they heat up. These don't take long.

Once you have it all done you can serve over some pasta if so desires. My partner and I chose to have some pasta with it. This dish was not my favorite. I didn't really enjoy all of the things that went inside of it, and the chicken didn't have the fry to it that I thought it would. I wouldn't make this for myself again.