"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Cacciatore Recipe

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

Tammie Olson
Added: Friday, July 11, 2008


4 c. of diced tomatoes
¾ c. white wine
¾ c. chicken stock
2 T. balsamic vinegar
3 T. sugar
1 t. dried basil
1 t. dried thyme
1 bay leaf
½ t. crushed red pepper flakes
1 t. salt

Chop into bite-size pieces:
½ onion
½ green bell pepper
½ red bell pepper
½ zucchini
8 oz. package. button mushrooms
6 cloves of garlic, minced

½ c. flour in zip mixed with:
1 t. kosher salt
½ freshly ground black pepper
1 t. garlic powder

2 breasts, 2 thighs, 2 legs of chicken

Olive Oil for frying and sautéing

Cooked Pasta or Rice

Heat olive oil, enough to cover the bottom of a large, heavy sauce pot over medium heat-high heat. After flour is mixed with spices in zip
bag, shake chicken pieces, 2 at a time until evenly coated. Shake off excess flour. Place skin-
side down in oil and allow the skin to get golden brown, repeat on the other side. Remove chicken
from the pan and add a little more oil if needed. Place all fresh vegetables in pot and saute until they are soft and have given up their water. Add wine to deglaze for about one minute, and then add all remaining ingredients and bring to a simmer, stir, and replace chicken. Simmer uncovered lightly for about 30 minutes.
Serve over cooked rice or pasta.




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