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Poulet cacciatore

Poulet cacciatore

Recipe Book: Test from Mukul

A classic Italian chicken dish with a rich tomato and wine sauce.

Ingredients

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Cooking for
5 people

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    Ingredients

    Preparation


    1

    Place the rack in the center of the oven. Preheat the oven to 190 °C (375 °F).

    2

    In a large ovenproof skillet or casserole, brown the chicken in half of the oil (30 ml/2 tbsp). Season with salt and pepper. Set aside on a plate.

    3

    In the same skillet, brown the mushrooms and onions in the remaining oil. Season with salt and pepper.

    4

    Add the bell peppers and garlic, and continue cooking for 1 minute.

    5

    Deglaze the skillet with the wine and add the tomatoes. Return the chicken to the skillet.

    6

    Bring to a boil. Bake in the oven, uncovered, for 45 minutes or until the chicken is cooked through.

    7

    Sprinkle with parsley. Serve over long-grain steamed rice or egg noodles.

    Notes

    If you don't have a large ovenproof casserole, place the browned chicken in a baking dish.

    • Oven Temp

      190 C
    • Prep Time

      20 min
    • Cook Time

      1 min
    • Serves

      5 people
    Recipe By

    Recipe By

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