"Those who forget the pasta are condemned to reheat it."--Unknown

CHICKEN CACCIATORE Recipe

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This recipe for CHICKEN CACCIATORE, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 frying chicken (4 pounds)
½ cup olive oil
2 cloves garlic, chopped
2 cups canned tomatoes
1 large green pepper, chopped
1 cup mushrooms, sliced
1 Tblspn. sweet basil
1 tspn. oregano
1 bay leaf
Salt and pepper to taste

Directions:
Directions:
Cut chicken in serving pieces. Wash and dry. Heat oil in 10-inch skillet and brown chicken on all sides about 10 minutes. Add garlic, tomatoes, green pepper and cook 40 minutes, then add mushrooms, sweet basil, oregano, bay leaf, sugar, salt and pepper. Cook ½ hour, covered. Serve very hot over rice or noodles.

Variation: Use 1 can of Hunts sauce and ¾ can water. Instead of green peppers, use sautéed onion. Add mushrooms and red wine, too.

Number Of Servings:
Number Of Servings:
Serves: 6-8 people.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This was a dish I would make pretty often when Rick and I were first married and I made it some in Nashville. I sometimes forget to prepare the chicken this way, but when I do we all enjoy it. For variation, add a little red wine to the sauce!

 

 

 

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