This recipe for Chicken Cacciatore, by Chrissy Tate, is from The Gladu Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lb Chicken pieces with bones (I usually do legs and thighs) 2-3 Tablespoons flour 1/4 cup Olive Oil 1 minced Clove of garlic 1/4 cup Italian tomato paste 1/2 cup dry white win 1 teaspoon salt 1/4 teaspoon pepper 3/4 Cup Chicken Stock 1/2 Bay Leaf 1/8 teaspoon Thyme 1/8 teaspoon sweet marjoram 1 cup sliced mushrooms
Dredge chicken with flour. Saute until golden brown in the olive oil with the garlic. Add: tomato paste, wine, salt, pepper, chicken stock, bay leaf, thyme, marjoram & mushrooms. Simmer the chicken covered for 1 hour. Serve over boiled spaghetti.
I thought this was my mothers recipe until I found it highlighted in her copy of Joy of Cooking!
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