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Chicken Cacciatore Sicilian-Style
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4-5 cloves garlic
2-3 large onions
olive oil to fry in
1 large chicken, cut up, or
4 legs and 4 thighs
3-4 stalks celery, chopped
1 small jar of capers
1 cup queen olives, green, halved
1/4 - 1/2 cup balsomic vingar
1/8 tsp. cracked red pepper
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Put 1/4 to 1/2 cup of the olive oil in a frying pan. Slice and fry the garlic til golden brown. Remove from the pan and place in a large pot.
Slice and fry the onions til golden brown. Remove and put in the pot.
In the same oil, golden brown the chicken and put in the pot.
Add the chopped celery, olives and capers. Put the cover on the pot and steam on medium to low heat for about 1 hour and 15 minutes. Add water, if necessary, to start the steaming.
Keep an eye on the pot so the chicken doesn't stick. Stir with a wooden spoon.
During the last half hour, add the vinegar and red pepper.
Serve with a loaf of bread and red wine.
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Preparation Time: 30 minutes |
Serves: 3-4 |
| Recipe Origin: United States |
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Submitted by: |
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Joe Romano
Florida
United States |
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| This recipe has been viewed 5394 times. |
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