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Chicken Cacciatore Recipe

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This recipe for Chicken Cacciatore, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Rogers
Added: Thursday, November 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
- 2 - 3 (boneless, skinless) chicken breast - cut into serving sizes
- salt
- pepper flour
- olive oil
- 3/4 lg can crushed tomatoes
- 1/2 cup white cooking wine
- 1 white onion chopped
- 1-2 cloves of garlic minced
- 1 green bell pepper chopped
- 1 tsp crushed red pepper flakes
- 1 - 2 T soy sauce
- 1 - 2 T lemon juice
- 1 T crushed oregano
- flour
- 3 cups chicken broth OR 3 cups water w/added Maggee bouillon

Directions:
Directions:
- Preheat pan for chicken, add oil enough to coat bottom of pan. Season chicken w/salt, pepper; roll chicken in flour and brown on both sides. Remove chicken and keep warm. Add more oil to pan and drop bell pepper, onion and garlic. Add crushed red pepper flakes and oregano. Saute in pan drippings. Add 1/2 c. or so of stock or water to deglaze the pan. Add crushed tomatoes and water w/bouillon or chicken broth, enough to make a gravy that will cover most of the chicken. Bring to a boil and then reduce heat. Add pieces of chicken breast and and cover w/a lid. Cook for about 20-30 mins on LOW. Check often to see if you need to add more water or broth because the flour from the chicken will begin to thicken the liquid.

Number Of Servings:
Number Of Servings:
5 - 6
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
This makes a great main dish served with large, wide noodles (pasta) a green salad and maybe some French bread. Enjoy!

 

 

 

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