Our favorite Chicken Cacciatore

Today, I have an abundance of good news……. because the internet, printer and apple tv are all functional.

hallelujah

The source of the problem? The router. Evil, evil router…causing me great stress since 2010. I should break down and buy a new one, but of course that would be too easy.

And the question of the evening is, why would I ever do anything the easy way?

The world may never know. ….

P1000158

Chicken Cacciatore – adapted from Emeril Lagasse

1 whole chicken, about 5 to 6 pounds, cut into 8 pieces
1 cup flour
1 cup olive oil
2 cups chopped yellow onions
Crushed red pepper
2 tablespoons chopped garlic
1 cup dry white wine
2 cups chopped fresh tomatoes, peeled and seeded
1 cup tomato sauce
2 cups chicken stock
1 bay leaf
4 sprigs fresh thyme
1/4 cup chiffonade basil
1/2 pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper)
4 ounces grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

Season the chicken with black pepper, and season the flour with pepper as well. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions, and season with the red pepper. Saute for 2 minutes. Add the garlic, and continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.

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