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Chicken Cacciatore Recipe

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

Gayle Dixon


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

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 350 for 30 minutes. Remove cover and bake an additional 15-20 minutes until chicken is tender.




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