How to Make Chicken Cacciatore

Filmed by: John Hazzard
Edited by: John Hazzard Films

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Tools:
Chef Knife: https://www.korin.com/HKR-SIBGY-270

Recipe:
8 pieces Chicken
60 grams Flour
5 grams Salt
1/2 gram Black Pepper
5 grams Grapeseed Oil
75 grams Onions, small dice
10 grams Garlic, minced
117 grams Button Mushrooms, sliced
107 grams Roasted Red Bell Peppers
32 grams. White Wine
15 grams. Brown Rum
200 grams Whole Peeled Canned Tomatoes, diced
200 grams. Chicken Stock

Procedure
1. Dredge chicken in flour seasoned with salt and pepper.
2. Heat the oil in a sauce pan and brown the chicken well. Remove the chicken from the pan. Degrease the pan, leaving 1 tablespoon of fat.
3. Add the onions and garlic and sauce lightly. Add the mushrooms and continue sautéing until the mushrooms are tender.
4. Deglaze the pan with the white wine and rum. Add the chicken stock and whole peeled tomatoes.
5. Return the chicken to the pan and season with salt and pepper. Cover and cook until the chicken is done, approximately 30 minutes.

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