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Harry's Chicken Cacciatore Recipe

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

Lee Thomas
Added: Saturday, September 20, 2008


3.75 lb. boneless chicken
1 lg. onion
1 green pepper, chopped
1 red pepper
1 lb. mushrooms
2 cloves garlic, minced
2-3 stalks celery
1/2 c. ripe olives
1 tsp. oregano
1 tsp. rosemary
1/4 tsp salt
1/4 tsp fresh ground black pepper
Pinch of crushed red pepper
1/2 c. chopped fresh parsley, chopped
1 tbsp. dried basil
1 tsp. sugar
Salt & pepper to taste
1/2 c. olive oil
1/2 c. red wine
1 can peeled whole tomatoes
1 sm. can tomato paste
1 lg. can tomato sauce
2 lb. spaghetti
4 ounces grated Parmigiano-Reggiano

Season the chicken parts with creole seasoning. Season the flour with creole seasoning. Dredge the chicken in the seasoned flour, coating completely.
In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 2 to 3 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the red pepper, bay leaf, thyme, and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Cacciatore means hunter in Italian and indicates the chicken is simmered in a well seasoned tomato sauce or "hunters style".




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