Saturday, August 13, 2011

Chicken Cacciatore Recipe

This is the Italian idea of chicken served “hunter-style.” This has always been a favorite recipe with our children and we usually plan on serving third helpings. On several occasions The Kitchen Mouse’s five sons have managed to consume three or four chickens when it was served in this manner. (Editor’s note: The Kitchen Mouse’s grandchildren love boneless, skinless thighs in this recipe. The vegetables can be varied - try adding some zucchini, green beans or even corn. Use what you have on hand - hunters cooked whatever they caught or gathered.)

3 lb. chicken pieces
2 T. olive oil
1 large onion, finely chopped
1 clove garlic, minced
1/2 cup celery, diced
2 green peppers, chopped
Large (28 oz.) can crushed or diced tomatoes
1 t. salt
1/8 t. pepper
1 T. parsley flakes
1-1/2 t. dried basil leaves
1/4 t. or more oregano
1/4 cup dry white wine
1 cup sliced fresh mushrooms

V.S.P. In a large saucepan or Dutch oven, brown chicken pieces on all sides in hot oil, about 10 minutes. Remove chicken from pan and set aside. In remaining oil, sauté onion and garlic for a minute. Add celery and green peppers and sauté 3 to 5 minutes more, stirring occasionally. Add tomatoes and return chicken to pan. Season with salt and pepper, cover and simmer 30 minutes, stirring occasionally. Add remaining ingredients and continue cooking about 15 minutes longer or until chicken is tender. Serve over pasta.

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