Season flour with salt and pepper. Dredge chicken in flour, patting off any excess. Heat oil on medium-high in a large, lidded skillet or Dutch oven. Sauté the chicken until golden brown for approximately 5 minutes, in batches if necessary so as not to crowd the pan. Remove chicken from pan and set aside, draining any excess oil from pan. Turn heat to medium; sauté onions, garlic, and crushed red pepper, if desired, until onions are softened. Add white wine and rosemary; cook about 2 minutes until wine evaporates. Increase heat to medium-high; add tomatoes, olives and peppers to pan, cook for about 2 minutes to blend flavors. Reduce heat to medium and add reserved chicken, salt, pepper, and any accumulated juices. Cook about 30-40 minutes, until chicken is cooked through. Transfer to serving platter and pour sauce over top. Serves 4-6.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Chicken Cacciatore
Prep: 5 min Cook: 50 min Servings: 4-6
A hearty, rustic braised chicken dish with olives and roasted peppers in a slow simmered tomato-based sauce.
Ingredients
1/4 cup Anna TIPO 00 Flour
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
2 tbsp Cento Imported Extra Virgin Olive Oil
8 Chicken Thighs
1 Yellow Onion, chopped
1 tsp Bellino Minced Garlic
Cento Crushed Red Pepper, to taste (optional)
1/2 cup Dry White Wine
pinch of Cento Rosemary
1/2 jar Cento Roasted Peppers (12 oz), drained
1 can Cento Petite Diced Tomatoes (14.5 oz)
1 cup Cento Imported Greek Seasoned Pitted Olives, drained and coarsely chopped
Directions
Season flour with salt and pepper. Dredge chicken in flour, patting off any excess. Heat oil on medium-high in a large, lidded skillet or Dutch oven. Sauté the chicken until golden brown for approximately 5 minutes, in batches if necessary so as not to crowd the pan. Remove chicken from pan and set aside, draining any excess oil from pan. Turn heat to medium; sauté onions, garlic, and crushed red pepper, if desired, until onions are softened. Add white wine and rosemary; cook about 2 minutes until wine evaporates. Increase heat to medium-high; add tomatoes, olives and peppers to pan, cook for about 2 minutes to blend flavors. Reduce heat to medium and add reserved chicken, salt, pepper, and any accumulated juices. Cook about 30-40 minutes, until chicken is cooked through. Transfer to serving platter and pour sauce over top. Serves 4-6.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
