RITA'S LIGHT CHICKEN CACCIATORE WITH MARINARA SAUCE - Cincinnati News, FOX19-WXIX TV

RITA'S LIGHT CHICKEN CACCIATORE WITH MARINARA SAUCE

Anywhere from 3/4 to 1 pound pasta, boiled and kept warm

8 chicken thighs, boned and skinned

Salt and pepper

Olive oil

1 medium onion, chopped

1 generous teaspoon minced garlic, or more to taste

1/2 teaspoon ea dry: oregano and basil, or more to taste

1/2  cup dry red wine or beef broth

28 oz. diced tomatoes or use Italian diced tomatoes with herbs & garlic

Parmesan or Romano cheese for sprinkling on top

Fresh parsley sprigs for garnish

 

Season chicken liberally with salt and pepper.  Heat olive oil in sauté pan and cook chicken on both sides until golden brown.  Remove and set aside, keeping warm.  Cook onion, garlic and oregano in pan, until onion is almost translucent.  Add more oil if necessary.  Add wine and tomatoes.  Lay chicken pieces on top of this mixture.  Bring to a boil.  Cover and reduce heat to a simmer, and cook until done, about 10 minutes.  If you want, remove meat and reduce sauce down.  Taste and adjust seasonings as necessary. 

 

To Serve: Lay chicken pieces on platter of hot pasta.  Pour sauce over.  Garnish with parsley sprigs.  Pass a generous amount of Romano for sprinkling on top.  Serves 6-8.

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