Makes 4-6 servings.
Ingredients:
4 chicken leg quarters (3 to 3 ½ lbs total), skin on and bone-in
Kosher salt
Fresh ground black pepper
All-purpose flour
a few Tbsp. butter
1 lb. dry fettuccini noodles
2 Tbsp. olive oil
6 cloves garlic, minced
10 baby carrots, thin-sliced
1 bunch of green onions or chives, chopped
poultry seasoning
1 bunch Italian flat-leaf parsley, chopped
3 tsp. Italian seasoning
1 tsp. sugar
6 oz. dry white wine
12 oz. sliced mushrooms
3 Tbsp. tomato paste
2 bell peppers (prefer orange and red), roasted and diced
1 can (15 ½ oz.) tomato sauce
28 oz. can of diced tomatoes
3 tsp. red pepper flakes
1 yellow onion or 4 large shallots, finely chopped
16 oz. chicken stock
Grated parmesan cheese
smoked paprika, to taste
Procedure:
Season chicken with poultry seasoning and season the flour with salt and pepper. Heat butter with an equal amount of oil in a pan over med-high heat. Lightly dredge chicken in flour, and brown in pan, adding more butter and oil as necessary. Set chicken aside. Add a bit more butter and white wine to the same pan and sauté onions, carrots, and peppers until they begin to soften, then add garlic and mushrooms. Cook for another minute or two, until the wine reduces by half, then add tomato paste and stir quickly to incorporate. Add everything to a large pot. To the pot, add tomatoes, chicken stock, tomato sauce, Italian seasoning, pepper flakes, sugar, paprika, salt, and pepper. Stir together then add chicken to the pot and bring to boil over high heat. Then, reduce heat to medium-low and simmer for about 25 minutes. When chicken is cooked through, remove pot from heat, and remove chicken from pot. Stir in parsley and green onions and cover to keep warm. In the meantime, boil the fettuccini and let the chicken cool a bit. There are two options here; either serve the chicken on the side of the pasta and sauce, or pull the chicken off the bones into pieces and stir into the sauce. Then serve over pasta. Either way, top the pasta and sauce with grated parmesan.
Recipe Type: AuthenticIngredients:
4 chicken leg quarters (3 to 3 ½ lbs total), skin on and bone-in
Kosher salt
Fresh ground black pepper
All-purpose flour
a few Tbsp. butter
1 lb. dry fettuccini noodles
2 Tbsp. olive oil
6 cloves garlic, minced
10 baby carrots, thin-sliced
1 bunch of green onions or chives, chopped
poultry seasoning
1 bunch Italian flat-leaf parsley, chopped
3 tsp. Italian seasoning
1 tsp. sugar
6 oz. dry white wine
12 oz. sliced mushrooms
3 Tbsp. tomato paste
2 bell peppers (prefer orange and red), roasted and diced
1 can (15 ½ oz.) tomato sauce
28 oz. can of diced tomatoes
3 tsp. red pepper flakes
1 yellow onion or 4 large shallots, finely chopped
16 oz. chicken stock
Grated parmesan cheese
smoked paprika, to taste
Procedure:
Season chicken with poultry seasoning and season the flour with salt and pepper. Heat butter with an equal amount of oil in a pan over med-high heat. Lightly dredge chicken in flour, and brown in pan, adding more butter and oil as necessary. Set chicken aside. Add a bit more butter and white wine to the same pan and sauté onions, carrots, and peppers until they begin to soften, then add garlic and mushrooms. Cook for another minute or two, until the wine reduces by half, then add tomato paste and stir quickly to incorporate. Add everything to a large pot. To the pot, add tomatoes, chicken stock, tomato sauce, Italian seasoning, pepper flakes, sugar, paprika, salt, and pepper. Stir together then add chicken to the pot and bring to boil over high heat. Then, reduce heat to medium-low and simmer for about 25 minutes. When chicken is cooked through, remove pot from heat, and remove chicken from pot. Stir in parsley and green onions and cover to keep warm. In the meantime, boil the fettuccini and let the chicken cool a bit. There are two options here; either serve the chicken on the side of the pasta and sauce, or pull the chicken off the bones into pieces and stir into the sauce. Then serve over pasta. Either way, top the pasta and sauce with grated parmesan.
Recipe Author: K.C.'s Time Out Lounge
Restaurant: K.C.'s Time Out Lounge, 1121 Washington Square Evansville, IN
Source: http://evansvilledining.com/articles/2012/chicken-cacciatore-kcs-time-out-lounge.aspx