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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Chris Fennimore, QED Cooks
Primary category: Entrees


3-4 lbs chicken parts
1/2 c flour
1/4 c olive oil
2 medium onions, sliced
2 green peppers, cut in 1-inch dice
1 stalk celery, chopped
1 carrot, sliced
1 clove garlic, crushed
1/2 c cracked green olives, pitted and chopped coarsely
1/2 c white wine
1 6-oz can tomato paste
1/2 c chicken broth
1/2 TBS oregano
1/2 tsp basil
Salt and pepper


Take the skin off the chicken pieces, salt them and dredge in flour. Shake off excess and brown the chicken in the olive oil. Remove the chicken and drain off all but 2 TBS of oil.

Sauté the onion, celery, peppers and garlic until the onions are translucent. Return the chicken to the pan and add the wine. Cook until reduced by half.

Add the tomato paste, chicken stock, oregano, basil and olives. Reduce to a simmer and cover. Cook for one hour until chicken comes easily from the bone. Add salt and pepper to taste if necessary.


Chicken Cacciatore - NOTES

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Chicken Cacciatore - REVIEWS



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