Tip:
Highlight text to annotate it
X
Hi! I'm Karl James owner of Creolesoul catering located in Round Rock, Texas on behalf of
Expert Village I'm here to show you a chunky chicken cacciatore. Okay now we are at the
step where we are dredging our chicken in a little flour lightly coating and put it
in our hot olive oil and basically we are going to brown the chicken. We are going to
do it in batches here and we are in medium high heat here. Like I said we are not cooking
our chicken all the way through we are just browning it giving it some color it is just
to get it brown that is a good color. We would take those pieces out and add more chicken
to our hot oil. Like I said you can do this using the thigh, the leg, this receipt we are going to use
just the chicken breast and we cut it in little pieces. It really doesn't take long for our
chicken to brown we would keep flouring the next batch here. Like I said we are just lightly
dusting them in the seasoned flour mixture. The chicken was already seasoned and now we
are going to coated it with that seasoned flour make sure that, that flavor went all
the way through. Lets check our chicken browning here, flip these pieces over, like I said
we have some nice color in that chicken breast. Anyway what we would do is continue to brown
our chicken here and move on to the next step.