"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Cacciatore Recipe

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

Teresa Vinikoff
Added: Tuesday, October 28, 2008


1/4 c olive oil
6 boneless chicken breasts
2 T butter
2 onions, sliced
2 cloves garlic, crushed
2 fresh green peppers, sliced
2 large cans crushed tomatoes
1 16oz can tomato sauce
1 t celery seed
1 t dried oregano
1 t dried basil
2 bay leaves
salt & pepper
1/2 c dry white wine

~Heat olive oil in a large skillet. Saute chicken pieces slowly, turning, until golden brown on all sides. Remove chicken to another dish and keep warm.
~Add butter to skillet. Saute onions and garlic until onions are lightly colored. Add peppers and cook for 2-3 minutes. Add chicken pieces, tomatoes, tomato sauce, celery seed, oregano, basil, bay leaves and salt & pepper to taste. Cover and simmer for 45 minutes.
~Add wine and cook gently, uncovered for 15 minutes.
~Discard bay leaves, skim off fat. Arrange chicken on a warm serving platter; spoon sauce over top. Serve immediately.
~This dish is also very good served over cooked pasta.




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