Chicken Cacciatore
Ingredients
- 1 3-1/2 to 4 pounds broiler/fryer chicken, cut up
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1 large onion, chopped
- 2 celery ribs, sliced
- 1 large green pepper, cut into strips
- 1/2-pound fresh mushrooms, sliced
- 1 28-ounce can whole tomatoes, drained and chopped
- 1 8-ounce can tomato sauce
- 1 6-ounce can tomato paste
- 1 cup dry red wine
- 1 tsp. dried thyme
- 1 tsp. dried rosemary, crushed
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 3 garlic cloves, minced
- 1 tbsp. sugar
- Hot cooked pasta, your choice
- Parmesan cheese, grated
Instructions
- Dust chicken with flour; season with salt and pepper.
- In a large skillet, over medium-high heat, add olive oil and butter; add chicken and brown on all sides; remove chicken to platter.
- In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes.
- Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar.
- Bring to a boil; reduce heat; cover and simmer for 30 minutes.
- Return chicken to skillet; cover and simmer for 45 – 60 minutes or until chicken is tender.
- Serve over pasta and sprinkle with Parmesan cheese.
Notes
Freeze option – Cool chicken mixture; freeze in freezer containers.
To use, partially thaw in refrigerator overnight; heat thoroughly slowly, in a covered skillet, until a thermometer inserted in chicken reads 165°F, stirring occasionally.
