Cuisinart Cook and Hold Spécifications télécharger pdf (Page 34)

Chicken Cacciatore

350g onions, peeled and cut vertically in 1.5cm slices

1 green pepper, cored, deseeded and cut in 1.5cm thick slices lengthways

1 red pepper, cored, deseeded and cut to 1.5cm slices lengthways

1 yellow pepper, cored, deseeded and cut to 1.5cm thick slices lengthways

5 cloves garlic, peeled

2 x 400g cans diced tomatoes, drained juices discarded

4 tbsp tomato puree

4 tbsp white vermouth or dry white wine

11/2 tsp oregano

1 tsp basil

2 tbsp extra virgin olive oil

1.35kg bone in skinless chicken thighs

75g plain  our

225g Portobello mushrooms cut into 1.5cm thick slices

1 bay leaf

Salt and freshly ground black pepper

ß Place the onions, peppers, garlic drained tomatoes, tomato puree, vermouth, oregano and basil in a large

bowl. Season well. Toss gently to combine.

ß Trim chicken thighs of visible excess fat and toss in the  our lightly to coat. Discard excess  our.

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Cuisinart Cook and Hold Spécifications Page 34