"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Cacciatore Recipe

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

Added: Sunday, October 5, 2008


I whole chicken, cut into breasts, thighs, drumsticks
1/2 cup flour
1/4 cup vegetable oil
1 large red bell pepper, chopped
1 medium onion, chopped
3 cloves of garlic, minced
3/4 cup dry white wine (optional)
2 cups reduced sodium chicken broth
1 large can crushed tomatoes with juice
1 bay leaf
2 t.salt
1 t. freshly ground pepper
1/2 t. dried oregano leaves
1 T. chopped fresh basil
1 package white mushrooms, sliced

Sprinkle the chicken pieces with 1 t. of both salt and pepper. Dredge the chicken in the flour to lightly coat. In a large heavy skillet, heat pan over medium-high heat. Add the pieces of chicken to the pan and saute until brown, about 5 minutes per side. If all the chicken doesn't fit in the pan saute it in two batches. Transfer chicken to a platter and set aside. Add the pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender. Season with salt and pepper. Add the wine and simmer until reduced by half. Add the tomatoes with their juice, broth and the oregano. Return chicken to the pan and bring to a simmer. Cover and simmer for about 30 minutes or until chicken is cooked. Using tongs, remove the chicken to a platter. Add the mushrooms to the sauce and simmer for about 10 minutes. Serve the chicken topped with the sauce and sprinkled with fresh basil over your favorite pasta or egg noodles.




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