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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Cacciatore Recipe

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This recipe for Chicken Cacciatore is from UCUMC's Family Cookbook, 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:  
1/2 c all purpose flour
1/2 tsp poultry seasoning
1/2 tsp salt
1/2 tsp pepper
4-5 lbs broiler fryers cut up
1/2 c butter or margarine, divided
1 large onion, chopped
1 large green pepper, chopped
1/2 lb fresh mushrooms, sliced
1/4 c thinly sliced celery
1 clove garlic, minced
1 16-oz can whole tomatoes, undrained and coarsely chopped
1 8-oz can tomato sauce
1 tsp dried Italian seasoning
1 tsp pepper
1/2 tsp dried whole oregano
Directions:
Directions:
Combine flour, poultry seasoning and salt and pepper. Dredge chicken in flour mixture. Melt 1/4 cup plus 2 T butter in a large skillet and add chicken and brown on both sides (may be done in batches). Remove chicken from skillet and place in a shallow roasting dish. Saute onion, green pepper, mushrooms, celery, and garlic in remaining 2 T butter in skillet until tender. Stir in remaining ingredients; simmer, uncovered 5-10 minutes, stirring occasionally. Pour mixture over chicken. Cover and bake at 350º for 30 minutes. Remove cover and bake an additional 15-20 minutes until chicken is tender.

 

 

 

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