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Chicken Cacciatore

Chicken Cacciatore
This recipe has been in my family for a long time. I remember my grandmother making it on special occasions. In those days, chicken was a treat, and we relished every bite—especially if Grandmother cooked it!
8 ServingsPrep: 10 min. Cook: 1 hour 20 min.

Ingredients

  • 1 cup all-purpose flour
  • 2 frying chicken (about 2-1/2 pounds each), cut up
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 medium onions, chopped
  • 1/2 pound sliced fresh mushrooms
  • 1 cup chicken broth or dry white wine
  • 2 cups canned tomato puree
  • 1 teaspoon dried oregano
  • 1/4 cup chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Cooked spaghetti

Directions

  • Place flour in a paper or plastic bag. Shake chicken, a few pieces at
  • a time, to coat. In a large skillet, heat oil over medium-high.
  • Brown chicken on all sides. Remove chicken and set aside. In the
  • skillet, add garlic and onions; saute until onion is soft. Add
  • mushrooms, broth, tomato puree, oregano, parsley, salt and pepper;
  • bring to a boil. Return chicken to skillet; cover and simmer 1 hour
  • or until chicken is tender. Serve over spaghetti. Yield: 8
  • servings.
If Cooking for Two: Freeze in serving-size portions to enjoy later.
© Taste of Home 2013

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Chicken Cacciatore (continued)

Nutrition Facts: One serving (prepared with broth) equals 4 lean meat, 2 vegetable, 1 starch, 1/2 fat; also, 402 calories, 33 mg sodium, 91 mg cholesterol, 26 gm carbohydrate, 39 gm protein, 15 gm fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013