Ketlin’s Chicken, Cacciatore Style
Ingredients
4 chicken leg quarters, boned, skinned, and chopped
1 can Petite Diced Tomatoes (28 oz)
1 large Shallot, sliced thin
1 can Corn (8 oz), drained
1 cup slice mushrooms (optional)
2 cloves garlic, minced
2 cups Shiraz wine
Cracked Black Pepper (to taste)
Salt (to taste)
Flour for dredging
Oil for frying
Noodles, favorite kind to serve dish over
Procedure
If using leg quarters, then you need to de-bone then, and then chop the meat into bite sized pieces. For boneless chicken, then no need to bone, but you still have to cut it to bite sized pieces.
Dredge the bite size pieces of chicken in flour and let them sit.
Heat frying oil to 375 degrees. Fry all of the chicken, in batches, until done. About 5 minute per batch until golden brown. Set aside.
In a large skillet, heat 1 tbsp Olive Oil and then add corn and shallot. Sautee for 2-3 minutes. Now add 1 cup of the wine (1/2 total that you have). Once it begins to boil, add the tomatoes, undrained. Once that comes to a boil, add the chicken. Let simmer 5 minutes uncovered. Now add the remainder of the wine (1 cup) and stir well to incorporate. Cover, and let simmer for 30 minutes.
Server over noodle with garlic bread.
Ingredients
4 chicken leg quarters, boned, skinned, and chopped
1 can Petite Diced Tomatoes (28 oz)
1 large Shallot, sliced thin
1 can Corn (8 oz), drained
1 cup slice mushrooms (optional)
2 cloves garlic, minced
2 cups Shiraz wine
Cracked Black Pepper (to taste)
Salt (to taste)
Flour for dredging
Oil for frying
Noodles, favorite kind to serve dish over
Procedure
If using leg quarters, then you need to de-bone then, and then chop the meat into bite sized pieces. For boneless chicken, then no need to bone, but you still have to cut it to bite sized pieces.
Dredge the bite size pieces of chicken in flour and let them sit.
Heat frying oil to 375 degrees. Fry all of the chicken, in batches, until done. About 5 minute per batch until golden brown. Set aside.
In a large skillet, heat 1 tbsp Olive Oil and then add corn and shallot. Sautee for 2-3 minutes. Now add 1 cup of the wine (1/2 total that you have). Once it begins to boil, add the tomatoes, undrained. Once that comes to a boil, add the chicken. Let simmer 5 minutes uncovered. Now add the remainder of the wine (1 cup) and stir well to incorporate. Cover, and let simmer for 30 minutes.
Server over noodle with garlic bread.
