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Family Style Chicken Cacciatore Recipe

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

Jack Rosen
Added: Friday, July 3, 2009


3 lbs sweet italian sausage
3 lbs hot italian sausage
10 -12 chicken breasts
10-12 chicken thighs
1 16 oz bottle of capers
6 -8 bottles of pasta sauce any brand or style 24 oz bottles
7-8 lbs fresh tomatoes roma or cluster but not beefsteak
1 Jar Olives green w pimentos
1 large container mixed from olive bar 1/2 kalamata 1/2 garlic stuffed
2 pkgs portabello mushroom caps 6 oz each
1 16 oz can tomato paste
3 red peppers
2 lg sweet onions ( Vidalia)
1 head garlic
1/2 bottle red wine
1 bundle tied spices -oregano, rosemary, basil thyme
salt and pepper

Empty 3 jars of Pasta sauce in large pot. Add olives, capers put in a 250 degree oven
grill sausage until 2/3 cooked through then put in put
Cut up tomatoes and peppers and put in pot
Slice onions and saute in minced garlic and olive oil when done put in pot
Roast 1 head of garlic and put in pot
add 1/2 bottle red wine and 2 more bottles of sauces and increase oven heat to 350 degrees. Stir and rotate from top to bottom the pot so it won't burn on the bottom
Put in bundle of spice and add salt and pepper
In 2 large pans brown some garlic in olive oil
Flour chicken on both sides and put in hot oil skin side down. Let cook so skin won't stick to pan. After skin releases move around as necessary to continue to brown skin. When browned turn over and continue to saute. As pieces get mostly done add to pot and stir to rotate everything in the pot. Raise oven temp to 350 dgrees Adjust and add sauce based on chicken. You want everthing slightly covered as some of the sauce will evaporate as it cooks down. Cook for 1 hour at 350 degrees and removes from oven. Aft5er removing stir again bottom to top Freezes well

Number Of Servings:
Number Of Servings:
party pot 12 -18




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