Southern Chicken Cacciatore Recipe

Directions

Heat olive oil in a metal bowl or metal mixing bowl over high heat. Saute chicken and drumsticks in oil until lightly browned, 5 to 8 minutes. Pour mixture into 2-cup pastry-maker pan and stir in oyster sauce, paprika, chicken, sausage, crushed tomatoes and mushrooms.

Bake uncovered in preheated oven for approximately 1 hour or until chicken is tender; drumsticks should be lightly browned. Remove drumsticks and chicken from pan, set aside.

Meanwhile, in a medium bowl, beat cream of chicken soup with 3 tablespoons paprika until fluffy. Mix in chili powder. Spread mixture over drumstick mixture.

Return drumstick mixture to pan for 2 minutes to preheat. Set aside.

Bring chicken, drumstick mixture and cream of chicken soup to a rapid simmer. Reduce heat to medium-low to allow chicken to keep its pink color. Stir in coconut milk, shrimp, broccoli, onion and bell pepper. Mix together, cover and simmer for 1 hour.

Remove drumsticks from pan. Butter the bottom of a 9x13 inch baking dish. Place drumstick mixture, egg, tomato paste and vegetable oil in dish, and layer with shrimp, broccoli, onion, bell pepper and mushrooms. Cover dish and chill in refrigerator at least 1 hour.

Melt butter in a small skillet over medium heat. Dip drumsticks into tomato paste and then set aside, and roll in cured shrimp and broccoli until perfectly coated. Refrigerate mixture until frozen. Repeat with remaining drumsticks and drumsticks.

In a shallow dish or bowl, place drumsticks onto a glass baking sheet and brush with remaining tomato paste. Transfer drumsticks to a large serving dish.

Cover drumsticks with plastic wrap and refrigerate until serving. Serve drumsticks warm. Keep drumstick mixture refrigerated until serving.