"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sallye’s Chicken Cacciatora Recipe

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This recipe for Sallye’s Chicken Cacciatora, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sallye Green
Added: Monday, June 11, 2007


2 plump fryers, cut up
½ cup Wesson oil
Swanson Chicken broth, small amount
2 ½ can tomatoes, sieved
1 can stewed tomatoes
½ can tomato paste
1 – 8 oz. can tomato sauce
1 package Lawry’s Spaghetti sauce mix
Salt, pepper, garlic salt
Spice Island spaghetti sauce seasoning (dried), sparingly to taste
2 pinches sugar
2 drops lemon juice
1 small glass sauterne wine
2 tablespoons Parmesan Cheese

Brown cut-up fryers in oil. Drain oil and place chicken one layer deep in baking dish. Pour small amount of chicken broth over all, cover with foil and bake 90 minutes at 350 degrees. In Dutch oven mix together tomatoes, stewed tomatoes, tomato sauce, seasonings to taste, sugar and lemon juice drops. Cook slowly for about 1 ½ hours. When done, add wine and sprinkle cheese over top. Pour ½ of the sauce over the chicken the last 30 minutes of baking time. Use remaining sauce over Tagliarini or Mostacciolo.

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