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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Cacciatore Recipe

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This recipe for Chicken Cacciatore is from Wahl Family Favorites, 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:  
2½ - 3 pounds meaty chicken pieces
(breast halves, thighs, and drumsticks)
2 tbsp olive oil
1½ cups sliced fresh mushrooms
1 medium onion, sliced
1 clove garlic, minced
1 14.5 can diced tomatoes, undrained
1 6-oz can tomato past
¾ cup dry white wine
1 tsp sugar
1 tsp dried Italian seasoning, crushed
½ tsp salt
⅛ tsp pepper
1 tbsp snipped fresh parsley
Hot cooked fettuccine or linguine (optional)
Directions:
Directions:
Skin chicken. In a large skillet brown chicken on all sides in hot oil over medium heat about 15 minutes, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; set check aside.
Add mushrooms, onion, and garlic to skillet. Cook and stir about 5 minutes or until vegetables are just tender. Return chicken to skillet.
Meanwhile, in a medium bowl combine undrained tomatoes, tomato paste, wine, sugar, Italian seasoning, salt, and pepper. Pour over chicken in skillet. Bring to boiling; reduce heat. Simmer, covered for 30 to 35 minutes or until chicken is no longer pink (170º for breasts; 180º for thighs and drumsticks), turning once during cooking. Sprinkle with parsley. If desired, serve over hot cooked pasta.
Number Of Servings:
Number Of Servings:
6

 

 

 

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