"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Chicken Cacciatore Recipe

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

Gary Plante
Added: Wednesday, December 26, 2007


4 chicken breasts
1/2 cup flour
1/4 cup olive oil
1 cup chopped onions
Freshly ground black pepper
2 cups sliced mushrooms, cleaned and stemmed
2 tablespoons chopped garlic
1/2 cup dry white wine
1 cup chopped fresh tomatoes, peeled and seeded
1 cup tomato sauce
1 cup chicken stock
Pinch of crushed red pepper
1 bay leaf
2 sprigs of fresh thyme
1 tablespoon basil
1/2 pound cooked fettuccine or spaghetti
4 ounces grated Parmigianino-Reggiano
1 tablespoon finely chopped fresh parsley leaves

Season the chicken parts and flour with any Cajun seasoning. Dredge the chicken in the seasoned flour, coating completely.
In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 2 to 3 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the mushrooms and garlic. Season with salt and pepper. Continue to sauté for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the red pepper, bay leaf, thyme, and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender.
Serve over pasta, garnished with cheese and parsley.




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