Ingredients
-
1
-
2
-
2
-
1/2
-
1
-
2
-
1/2
-
1
-
1
-
1
-
1
-
1/2
-
-
-
Directions
Breanne’s Chicken Cacciatore, I made this from Offerings From the Oven –cookbook I received from my swap partner, BB502 I made using skin-on/bone-in large chicken thighs, using full sauce and seasonings, for 2 thighs having 3+ hours time in the oven, reminded me of an old I Hate to Cook Book recipe, made frequently when we were first married Chicken is done to falling off the bone, served with penne , Made exactly as directed and Mike and I loved this Me especially as there were leftovers for lunch the next day for both of us I made this at the lake and was concerned as the oven cooks higher but no problems used a Pinot Grigio for the wine and YUM it added just a hint of flavor that chicken stock would otherwise not do Used fresh veggies from the garden and farmer’s market Topped off dinner with a glass of wine, a baguette, Irish butter, and a pat on the tummy Loved this Janey and saving to make a regular during fall and winter to be served over some noodles or rice Made for AusNZ Swap Aug 2013, Aussie Swap#73: OMG this dish is to die for! The chicken, mushroom and tomatoes just pull together wonderfully in this dish for a great dinner!
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Steps
|
1
Done
|
Place Sliced Onions in Bottom of Baking Dish. |
|
2
Done
|
Top With Chicken Parts. |
|
3
Done
|
Add Seasonings, Tomatoes, Sauce, Mushrooms, and Wine, in That Order. |
|
4
Done
|
Cover Tightly With Foil. |
|
5
Done
|
Bake at 325* For 3 Hours. |
|
6
Done
|
Discard Bay Leaf Before Serving. |
|
7
Done
|
Serve With Pan Sauces Over Hot Cooked Pasta. |
