"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Cacciatore Recipe

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

Contributor:  
Contributor:  
Helen Trader
Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tsp. all-purpose flour
1 tsp. salt, divided
1/4 tsp. pepper
3 lbs. chicken parts, skinned
4 tsp. vegetable oil
2 cloves garlic, minced
1 lb. package Birds Eye Pepper Stir-fry
2 c. quartered mushrooms
1 can (15 oz.) crushed tomatoes
1/2 tsp. thyme leaves
2 tsp. oregano

Directions:
Directions:
Combine flour, 1/2 tsp. salt and pepper; dredge chicken parts in flour mixture, turning to coat all sides. Heat oil in a non-stick skillet. Add garlic, cook slightly. Brown chicken, add pepper stir-fry and heat through. Place chicken in 13 x 9 ungreased baking pan. Add mushrooms, tomatoes, thyme, oregano, and remaining 1/2 tsp. salt to peppers and garlic; stir. Pour over chicken. Cover, bake at 350 for 45 minutes - 1 hour. Uncover and cook 15 minutes more or until chicken is done. Chicken can be served with spaghetti and Parmesan cheese.

Personal Notes:
Personal Notes:
This recipe won 3rd place in the Register Herald Healthy Living Cook Off in 2000.

 

 

 

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