chicken cacciatore

Posted by Penny Moline on Friday, June 25, 2021 Under: Chicken, poultry and such
chicken whole 12 each 
seasoned bread flour 1 1/2 lb
salt and pepper to taste

Oil 1 1/2 pints

onions 3 lbs
mushrooms 3 lb
green peppers 2 lb
garlic minced 6 T
tomatoes 3 qts
marsala or madeira wine 1 pint
oregano crushed 1 T
basil 1 T
salt and pepper to taste.

clean and disjoint chicken.  Remove rib bones from breast and dredge chicken pieces in seasoned flour
fry chicken 1/8 inch of oil in a fry pan or heavy skillet until lightly browned on both sides.  place in roast panss.  Separeate white meat and dark meat

Sautee onions green peppers, and garlic in large sauce pot in remainder of oil.  Add mushrooms
cook.  Add tomatoes with juice, wine and seasonings.  blend well, pour over chicken and braise covered for 1 hour.  Serve 1/4 chicken for each portion using both white and dark meat.  Serve with 3 ounces of sauce and garnish .

In : Chicken, poultry and such 

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

chicken cacciatore

Posted by Penny Moline on Friday, June 25, 2021 Under: Chicken, poultry and such
chicken whole 12 each 
seasoned bread flour 1 1/2 lb
salt and pepper to taste

Oil 1 1/2 pints

onions 3 lbs
mushrooms 3 lb
green peppers 2 lb
garlic minced 6 T
tomatoes 3 qts
marsala or madeira wine 1 pint
oregano crushed 1 T
basil 1 T
salt and pepper to taste.

clean and disjoint chicken.  Remove rib bones from breast and dredge chicken pieces in seasoned flour
fry chicken 1/8 inch of oil in a fry pan or heavy skillet until lightly browned on both sides.  place in roast panss.  Separeate white meat and dark meat

Sautee onions green peppers, and garlic in large sauce pot in remainder of oil.  Add mushrooms
cook.  Add tomatoes with juice, wine and seasonings.  blend well, pour over chicken and braise covered for 1 hour.  Serve 1/4 chicken for each portion using both white and dark meat.  Serve with 3 ounces of sauce and garnish .

In : Chicken, poultry and such 

Next post: Beef Rouladen in...
Previous post: Lasagna

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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