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This recipe for CHICKEN CACCIATORE, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Tuesday, August 4, 2009


1 chicken 3 to 4 pounds
2 T. butter
2 T. olive oil
1 stalk celery, thinly sliced
1 carrot, thinly sliced
1 onion diced
1 T. parsley, finely cut
1 tsp. salt
1/2 tsp. pepper
2 T. tomato sauce
3/4 c. dry sherry

Cut chicken into serving pieces. Heat butter and olive oil together in heavy skillet and brown chicken on all sides for about 20 minutes. Add all vegetables, salt and pepper, cover and simmer until vegetables are partially cooked, about 15 minutes Mix tomatoes paste and sherry, add stir into vegetables. Cover and cook slowly, stirring occasionally to prevent burning for 30 minutes or until chicken is done. Serve very hot.

very good over spaghetti




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