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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CHICKEN CACCIATORE Recipe

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This recipe for CHICKEN CACCIATORE is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Broiler Fryer (2-1/2-3 lb) or desired chicken pieces
Extra Virgin Olive Oil
1 Cup minced onion
1/2 Cup sliced celery
3/4 Cup green pepper
4 cloves garlic, minced
1 8 oz can tomato sauce
1 can (2 c) tomatoes
1/2 Cup Sherry Wine
1 tsp salt
1/2 tsp pepper
2 bay leaves
1/2 tsp thyme
dash cayenne pepper
Directions:
Directions:
Coat fry pan with EVOO; Brown chicken in fry pan until golden on all sides. Add onion, green pepper, garlic, celery and brown lightly. Add rest of ingredients.

Cover, and simmer for 35-40 minutes or until chicken is fork tender, spooning sauce over chicken several times. If sauce reduces too much, add water.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
If desired, can also add mushrooms with other ingredients.

This recipe was in a cookbook with an electric fry pan we received for a shower or wedding gift from Aunt Aggie and Uncle Will in 1971! One of Frank's favorites.

 

 

 

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