"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cacciatore Recipe

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

Cousin Michele
Added: Wednesday, May 24, 2006


2 shallots
4 garlic cloves
1 whole cut chicken (or favorite pieces)
2-8oz. cans of tomato sauce
1/2 can of water (4oz.)
3 leaves fresh basil
extra virgin olive oil

Cover bottom of pan with olive oil. Saute shallots and garlic in oil, then remove from pan and set aside.
Brown chicken in olive oil. Once chicken is browned on both sides, pour in tomato sauce, water, basil, sprinkle of oregano, pepper (to taste) and add back in shallots and garlic.Stir and cover. Cook, over low flame, for an hour to an hour and 20 minutes. When done, chicken should be falling off the bone.
Serve over rice, if desired.
Note: You can drain some oil off before adding tomato sauce if you feel there is too much.




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