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Chicken Cacciatore Recipe

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

Kristi Schilloff
Added: Tuesday, October 13, 2009


1 broiler chicken cut into pieces
2 medium onions cut into 1/4" slices
1 red pepper, sliced
1 green pepper, sliced
3 large cloves garlic, chopped
1 T capers
1 28 oz can crushed tomatoes
1 8oz can tomato sauce
1 tsp. salt
1/4 tsp pepper
1 tsp dried oregano
1 tsp dried basil
1/2 tsp. celery seed
1-2 bay leaves
1/2 cup dry white wine
1 cup chicken broth
Olive Oil

Cover bottom of heavy skillet with olive oil, brown chicken on all sides, remove from pan. In same pan, add onions and peppers and cook until tender, but not browned. Add garlic and capers and cook for an additional 1-2 minutes. Pour chicken broth into pan and stir well to break up the brown bits on the bottom of the pan. Return chicken to skillet, add tomatoes, seasonings, and bay leaf. Cover and simmer for 45 minutes, then add wine. Cook uncovered for 15 minutes more until chicken is tender. Serve over wide egg noodles.

Personal Notes:
Personal Notes:
You can also add a can of sliced mushrooms to this.




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