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Old 04-26-2019, 07:03 PM
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Default Chicken Cacciatore

Chicken Cacciatore


1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
(I used Thighs)

1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, cut up and juice reserved
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese


Directions

Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. 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.
Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.


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  #2  
Old 04-27-2019, 04:27 PM
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Default Re: Chicken Cacciatore

Looks terrific, LT and a great idea! I love chicken cacciatore and haven't made it in awhile.

Gonna do this soon.

Lee
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Old 04-28-2019, 06:09 AM
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Default Re: Chicken Cacciatore

I have one negative take-away tho;
The Peppers and Onions went to mush, due to the double hit of saut'eeing and then cooking in the gravy for almost an hour ; less time in the skillet next time ...


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