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Chicken Cacciatore

Chicken Cacciatore
This dish makes a good Sunday dinner, since it's so quick to prepare. It's inexpensive besides...plus, most all cooks have the ingredients on hand. My husband (a high school music teacher) and I live on Vancouver Island, right on the Pacific Ocean. Our six children are grown—I'm taking up quilting this year so I can stitch homemade gifts for our seven grandchildren.
6 ServingsPrep: 15 min. Cook: 1-1/2 hours

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 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
© Taste of Home 2013

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Chicken Cacciatore (continued)

Directions (continued)

  • medium-high heat. Remove chicken to platter.
  • In same skillet, cook and stir the onion, celery, pepper and
  • mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato
  • paste, wine or water, 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. Yield: 6 servings.
Nutrition Facts: 4-1/2 ounces cooked chicken equals 517 calories, 25 g fat (8 g saturated fat), 112 mg cholesterol, 790 mg sodium, 28 g carbohydrate, 6 g fiber, 39 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013