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Chicken Cacciatore Recipe

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

Heather Lawrie Smith
Added: Monday, December 3, 2007


3 1/2# cut up chicken
1/2 cup all purpose flour
6 tbsp. olive oil
3/4 pound mushrooms, halved
2 green peppers, chopped
1 onion, chopped
4 garlic cloves, chopped
1/2 tsp. dried oregano
1 cup purchased marinara
2/3 cup chicken broth
1/2 cup marsala
3 tbsp. capers or sliced black olives

Season chicken with salt and pepper. Place flour in a plastic
bag. Add chicken and toss to coat.

Heat 3 tbsp. oil in heavy skillet over medium high heat. Add
chicken to skillet and saute 4 minutes per side. Transfer to
plate. Pour fat from skillet. Add remaining 3 tbsp. oil to skillet.
Add mushrooms, bell pepper, onion, garlic and oregano and
saute until onion is tender, about 10 minutes. Mix in marinara,
chicken broth, marsala and capers. Return chicken pieces to
skillet, spooning sauce over. Bring to a boil. Reduce heat to
medium-low. Cover skillet and simmer until chicken is tender,
about 20 minutes.

Using tongs, transfer to a larger platter. Boil sauce until
slightly thickened, about 3 minutes; spoon off fat. Spoon
sauce over chicken. Serve with pasta and Parmesan




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