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Chicken Cacciatora Recipe

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Chicken Cacciatora image
Joyce Flaherty, Blythe, Adam

 

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

Contributor:  
Contributor:  
Maureen Flaherty
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 Tbs (one stick) butter.
2 large onions, diced.
2 green bell peppers, stemmed, seeded and diced.
3 1/2 to 4 lbs chicken (I use boneless breasts but you can use any cut up chicken), well rinsed an patted dry.
1 clove garlic, minced
1, 16oz can stewed tomatoes
1, 15oz can tomato sauce
2 bay leaves
1 tsp crushed dried oregano
1 tsp salt
1/2 tsp celery seeds
1/4 tsp freshly ground black pepper
1/2 cup dry red wine

Directions:
Directions:
1) Melt the butter in a nonreactive, large, deep skillet over medium heat. Add the onions and bell peppers and cook until the onions are translucent and the peppers are soft, about 5 min. Use a slotted spoon to remove the vegetables to a bowl. Add the chicken to the skillet and brown on all sides, about 3 min. per side.
2) Return the vegetables to the pan, add the garlic, and cook for 1 min. Add the stewed tomatoes, tomato sauce, bay leaves, oregano, salt, celery seeds and pepper and stir well. Cover, reduce the heat to low, and simmer until the chicken is cooked through and the sauce is thick, 35 to 40 min.
3) Slowly pour the wine into the skillet and stir to combine. Cook for 2 minutes more and serve on a bed of warm pasta.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
Start to finish, about 1 1/2 hours
Personal Notes:
Personal Notes:
This is the dish that made my brother Mike believe I can cook. It is truly delicious. If you want to make it a bit more healthful you can substitute olive oil measure for measure for the butter. Both are delicious but I always use butter when making this for company.

 

 

 

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