Chicken Cacciatore
Ingredients:
| 150 orders |
Chicken leg/thigh |
| |
Salt, pepper, Italian seasoning |
| 3 1/2 gallons |
Brown stock |
| 5 each |
Red, yellow and green bel peppers cut into 1" squares |
| 7 lbs. (EP) |
Yellow onions, diced 1" cubes |
| 12 oz. |
Garlic, chopped |
| 2 each No. 10 |
cans of diced tomatoes |
| 3 bunches |
parsley, chopped for garnish |
Method:
- Liberally season all of the chicken with salt, pepper and Italian seasoning
- Place the chicken back onto the sheet trays and put back into the walk-in
- Pull out chicken as needed, place in a 375° convection oven for approximately 35 minutes or until the chicken reaches an internal temperature of 165° degrees
- While the chicken is cooking, bring the brown stock to a boil. Check the seasoning and consistency
- Sauté all of the peppers, onions and garlic in batches in a rondeau
- Add the above ingredients and the tomatoes to the simmering stock, recheck the seasoning
- Place 7 or 8 orders in a 2" hotel pan down the center and sauce generously
- Garnish with the chopped parsley
- Wrap with plastic and put into the appropriate food warmer and mark the sales sheet.
Source: Chef Keith Hammerich, CCSF
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