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"Hunger is the best sauce in the world."--Cervantes

DOROTHY’S ITALIAN CHICKEN CACCIATORE Recipe

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This recipe for DOROTHY’S ITALIAN CHICKEN CACCIATORE is from ARTichokes and Anecdotes, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 frying Chickens, 2 lbs. each, cut into serving size pieces*
1/4 cup Olive Oil
2 medium Onions, minced
1 clove Garlic, minced
1 small can (6 oz.) Tomato Paste
2-1/2 cups Italian Plum Tomatoes
1-1/2 tsp. Salt
1/2 tsp. Black Pepper
Pinch of Sugar
1/2 tsp. Oregano
Chianti Wine

Directions:
Directions:
Brown chicken in olive oil in a skillet for 15 to 20 minutes until golden brown. Remove from pan and reserve. Add onion and garlic to the pan and stir fry for a minute. Add tomato paste, then tomatoes. Crush tomatoes while stirring. Mix well. Add seasonings and simmer for 1/2 hour. Put chicken in a large baking pan, with pieces touching, filling the pan tightly.

Add a whiskey glass (about 1-1/2 oz) of Chianti, or any dry red wine, to the sauce. Pour sauce over chicken. Bake in a preheated 350-degree oven about 1/2 hour, or until chicken is tender. Serve over spaghetti. Serves 6.

*Use only legs, wings and breasts. Make soup from backs. Discard giblets.

Personal Notes:
Personal Notes:
Dorothy is my husband’s sister. Even though she is of German descent, she “cooks Italian” because Mike, her husband, was the son of Italian immigrants from Naples. Mike was the typical first-generation Italian American – no frozen foods on the table and only olive oil and vinegar on the salads.

 

 

 

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