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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Cacciatore Recipe

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This recipe for Chicken Cacciatore is from No Empty Plates, 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:  
2 broiler-fryer chickens, cut into serving pieces (or 5-6 boneless skinless chicken breasts)
1/2 C flour
1 t salt
1/4 C butter
1/4 C olive oil
2 medium onions, sliced
1 green pepper, sliced
1 lb mushrooms, sliced
2 small cloves garlic, minced
1- 12 oz can italian plum tomatoes (drained and chopped - reserve juice)
2 chicken bouillon cubes
2 T chopped fresh parsley
1 1/2 t salt
1/4 t pepper
1/2 oregano
1/2 t marjoram
1/2 t thyme
1/2 C dry white cooking wine
1/2 C sliced ripe olives
parmesan cheese
Directions:
Directions:
1. Dredge chicken pieces in salt and flour. Brown chicken in mix of oil and butter. Remove to a casserole dish. Saute onion, garlic, green pepper and mushrooms.
2. Stir in tomatoes, bouillon cubes, parsley, seasonings, white wine and 1/2 C reserved juice.
3. cook a few minutes to blend. Add to chicken in casserole. Cover and bake at 350 degrees for 45 min or until chicken is almost tender.
4. Uncover and add olives and bake 15-20 min longer. Remove chicken and vegetables to warm platter.
5. Rapidly boil liquid until slightly reduced and thicken. Pour over chicken. Sprinkle with parmesan cheese. Serve with spaghetti.

 

 

 

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