Chicken Cacciatore
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card L-148-00 (Chicken Cacciatore, 8 Pc Cut), TM 10-412 (2003), public domain. Scaled from 100 portions to 6 servings; the card contains no gluten ingredients, so nothing was converted; chicken skin is removed per the card.
Skinless chicken pieces baked in a long-simmered tomato sauce with peppers, onions and Italian herbs — hunter's style, with plenty of sauce for the plate.
Why this complexity: Sauce simmers for an hour before the chicken goes in; Two-stage cook: chicken starts alone, finishes in the sauce.
Ingredients
- 720 g canned crushed tomatoes
- 211 g tomato paste
- 91 g onion, cut into thin strips
- 85 ml water
- 116 g green bell peppers, cut into julienne strips
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 3/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1 bay leaf
- 2.2 kg skinless bone-in chicken pieces (8-piece cut)
- Cooking spray
Method
- Combine the crushed tomatoes, tomato paste, onion, water, peppers, sugar, salt, garlic powder, black pepper, oregano, thyme, basil and bay leaf in a pot. Bring to a boil, then simmer 1 hour, stirring occasionally. Remove the bay leaf.
- Heat the oven to 165°C (325°F). Lightly spray a baking dish, arrange the chicken in it and bake 20 minutes.
- Pour the sauce over the chicken, cover and bake 30 to 35 minutes more, until the chicken reaches 74°C (165°F).
- Serve each portion with about 1/2 cup of the sauce spooned over.
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Testimony
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