In the following recipe, what can I use instead of red wine? I have
red wine vinegar.

BTW, what would happen if I use fresh tomatoes instead of canned ones?
Also, I need to reduce the servin serve to 1or 2. Any help?

An easy chicken cacciatore recipe with onion, green pepper, stewed
tomatoes, wine, and oregano.
Cook Time: 55 minutes
Ingredients:

* 1 cup chopped onion
* 1 cup chopped green bell pepper
* 3 medium cloves garlic minced
* 3 tablespoons olive oil
* 2 cans (14.5 ounces each) stewed tomatoes
* 2 teaspoons leaf oregano, crumbled
* 2 teaspoons salt
* 1/2 teaspoon pepper, or to taste
* 1 bay leaf
* 1 chicken, about 3 pounds, cut up
* 3/4 cup dry red wine

Preparation:
Heat olive oil over medium heat in a large skillet. Brown chicken on
all sides in hot oil, about 10 minutes. Remove chicken and drain off
excess grease, leaving a tablespoon or two. Add chopped onion, green
pepper, and minced garlic to hot skillet; sauté until onion is tender.
Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf. Add
chicken back to sauce and bring to a boil. Reduce heat, cover, and
simmer for about 45 minutes, or until chicken is tender. Discard bay
leaf and serve with hot cooked spaghetti or other pasta.
Chicken cacciatore recipe serves 6.

amandaF > wrote:

>In the following recipe, what can I use instead of red wine? I have
>red wine vinegar.

I would use vegetable broth. It's also probably use a white
wine before a red wine, certainly before a gutsy red wine.

This recipe is a LOT like the way I make CC. Except that
after sauteeing just the chicken, I transfer all ingredients
to a heated pot (e.g. a Le Creuset) and into the oven.
And I include mushrooms.

And you don't need 3/4 cup of wine/liquid, even for the
full recipe.

>BTW, what would happen if I use fresh tomatoes instead of canned ones?

Works wonderfully.

>Also, I need to reduce the servin serve to 1or 2. Any help?

Yes, for two healthy appetites use two whole legs, or six
thighs instead of a whole chicken. Alternatively, freeze
any leftover. It becomes a real convenience food in the freezer.

[recipe snipped]

I like serving polenta alongside or under it. There tends to be
some liquid, and polenta, pasta, or gnocchi can soak it up.

This can be killer stuff, just use good ingredients and
fresh spices.

Steve

On Aug 5, 11:40 pm, (Steve Pope) wrote:
> amandaF > wrote:
> >In the following recipe, what can I use instead of red wine? I have
> >red wine vinegar.
>
> I would use vegetable broth. It's also probably use a white
> wine before a red wine, certainly before a gutsy red wine.
>
> This recipe is a LOT like the way I make CC. Except that
> after sauteeing just the chicken, I transfer all ingredients
> to a heated pot (e.g. a Le Creuset) and into the oven.
> And I include mushrooms.
>
> And you don't need 3/4 cup of wine/liquid, even for the
> full recipe.
>
> >BTW, what would happen if I use fresh tomatoes instead of canned ones?
>
> Works wonderfully.
>
> >Also, I need to reduce the servin serve to 1or 2. Any help?
>
> Yes, for two healthy appetites use two whole legs, or six
> thighs instead of a whole chicken. Alternatively, freeze
> any leftover. It becomes a real convenience food in the freezer.
>
> [recipe snipped]
>
> I like serving polenta alongside or under it. There tends to be
> some liquid, and polenta, pasta, or gnocchi can soak it up.
>
> This can be killer stuff, just use good ingredients and
> fresh spices.
>
> Steve

Thanks.

amandaF wrote:
> In the following recipe, what can I use instead of red wine? I have
> red wine vinegar.
>
> BTW, what would happen if I use fresh tomatoes instead of canned ones?
> Also, I need to reduce the servin serve to 1or 2. Any help?
>
> An easy chicken cacciatore recipe with onion, green pepper, stewed
> tomatoes, wine, and oregano.
> Cook Time: 55 minutes
> Ingredients:
>
> * 1 cup chopped onion
> * 1 cup chopped green bell pepper
> * 3 medium cloves garlic minced
> * 3 tablespoons olive oil
> * 2 cans (14.5 ounces each) stewed tomatoes
> * 2 teaspoons leaf oregano, crumbled
> * 2 teaspoons salt
> * 1/2 teaspoon pepper, or to taste
> * 1 bay leaf
> * 1 chicken, about 3 pounds, cut up
> * 3/4 cup dry red wine
>
> Preparation:
> Heat olive oil over medium heat in a large skillet. Brown chicken on
> all sides in hot oil, about 10 minutes. Remove chicken and drain off
> excess grease, leaving a tablespoon or two. Add chopped onion, green
> pepper, and minced garlic to hot skillet; sauté until onion is tender.
> Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf. Add
> chicken back to sauce and bring to a boil. Reduce heat, cover, and
> simmer for about 45 minutes, or until chicken is tender. Discard bay
> leaf and serve with hot cooked spaghetti or other pasta.
> Chicken cacciatore recipe serves 6.

What I've found tastes best is chicken with the skin on and bone-in with
this dish. The bones and skin really add to the flavor of the sauce.

I definitely would NOT use the red wine vinegar, though. If you don't have
any wine on hand, leave it out; I do it all the time. Fresh tomatoes do
work well, but you might want to blanch and peel them to avoid the curled
peelings in your final sauce; that's up to you. Generally I used canned or
stewed tomatoes, peeled tomatoes. If I have mushrooms, I toss those in and
if I have black olives, I'll toss 'em in as well. It's kind of an "anything
goes" recipe and it's almost impossible to screw up. Good luck!

kili

(Steve Pope) wrote in news:g7bh1o$ikq$1
@blue.rahul.net:

> amandaF > wrote:
>
>>In the following recipe, what can I use instead of red wine? I have
>>red wine vinegar.
>
> I would use vegetable broth. It's also probably use a white
> wine before a red wine, certainly before a gutsy red wine.
>
> This recipe is a LOT like the way I make CC. Except that
> after sauteeing just the chicken, I transfer all ingredients
> to a heated pot (e.g. a Le Creuset) and into the oven.
> And I include mushrooms.
>
> And you don't need 3/4 cup of wine/liquid, even for the
> full recipe.
>
>>BTW, what would happen if I use fresh tomatoes instead of canned ones?
>
> Works wonderfully.
>
>>Also, I need to reduce the servin serve to 1or 2. Any help?
>
> Yes, for two healthy appetites use two whole legs, or six
> thighs instead of a whole chicken. Alternatively, freeze
> any leftover. It becomes a real convenience food in the freezer.
>
> [recipe snipped]
>
> I like serving polenta alongside or under it. There tends to be
> some liquid, and polenta, pasta, or gnocchi can soak it up.
>
> This can be killer stuff, just use good ingredients and
> fresh spices.
>
> Steve

I'd use a little thickener say like instant tapicoa to thicken up the
sauce though

--

The house of the burning beet-Alan