Today my author interview is up on the Harlequin American Romance Authors’ blog. If you’ve already seen it, here’s the recipe for Chicken Cacciatore I promised. If you haven’t been there yet, please drop by. If you leave a comment on my interview post, you’ll be eligible to win an eBook copy of With This Ring.
Now let’s get cooking.
2 to 3 pounds of chicken pieces
1/2 cup flour
2 tablespoons olive oil
1 large onion, chopped
1 to 2 cloves garlic, minced
1/4 teaspoon dried chili flakes
1/2 to 1 teaspoon dried oregano
6 to 8 large fresh mushroom, sliced
1 batch of Lee’s Favorite Tomato Sauce
salt and freshly ground pepper, to taste
Coat the chicken pieces with flour and set them aside. I usually use skinless, boneless chicken thighs, cut in half or in thirds.
Heat the olive oil in a skillet over medium heat. Lightly saute the onion for several minutes until translucent. Add the garlic, chili and oregano, and cook for about 30 seconds. Remove the onion mixture from the pan and set aside.
If the pan looks dry, add a little more olive oil and brown the chicken pieces, about 5 minutes per side. Some cooks brown the chicken first, but I prefer to do this when the oil in the pan is already seasoned with the onion mixture.
Add the sliced mushrooms to the chicken, cook for several minutes, and then return the onion mixture to the pan. Stir in the tomato sauce, season with salt and pepper, cover and simmer for 30 to 45 minutes, depending on the size of the chicken pieces.
Serve over pasta. Sprinkle with grated Parmesan cheese.
This is a family favorite at my house. I hope you enjoy it!
Until next time,