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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Cacciatore Recipe

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This recipe for Chicken Cacciatore is from Culinary Diversity Cuisine 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:  
3 - 4 BONE IN SKIN ON Chicken Breasts (or Parts, whatever the family likes, but it must have bones and skin for flavor)
2-3 Green Bell Peppers (or more or less) cut in thick strips
Olive oil
1 large can (28 oz) Crushed Tomatoes ...
dash of basil
Directions:
Directions:
(1) In a large deep skillet cover bottom with olive oil ... just enough to barely cover the bottom, don't go crazy ... and brown chicken on all sides.

(2) Remove chicken to plate and brown slices of green peppers (and lower heat if necessary)

(3) Add the can of crushed tomatoes, dash of basil and place chicken back in skillet, submerge chicken in sauce

(4) Lower heat to simmer, put a lid on it not securely, but so steam can escape, so tilt the lid and simmer AT LEAST 1 1/2 HOURS!!

(5) Turn chicken occasionally as it simmers .... add a splash of wine if sauce becomes too thick .... and pour a glass for yourself
Number Of Servings:
Number Of Servings:
3 - 4
Preparation Time:
Preparation Time:
2 Hrs
Personal Notes:
Personal Notes:
Make sure crushed tomatoes are a good brand (NO Hunts or Cantadina stuff) if the tomatoes are from the San Marzano region that should make a good crushed tomatoe. I have mine imported from New York and I don't share, I'll give you my first born before I 'd part with a can of my crushed tomatoes!

Serve with rice ….

 

 

 

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