Comforting Chicken Cacciatore Recipe

5 1 4
Comforting Chicken Cacciatore Recipe
Comforting Chicken Cacciatore Recipe photo by Taste of Home
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Comforting Chicken Cacciatore Recipe

Read Reviews
5 1 4
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Chicken Cacciatore in Reminisce September/October 1991, p37

Nutritional Facts

10 ounce-weight: 402 calories, 15g fat (0 saturated fat), 91mg cholesterol, 33mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 39g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch, 1/2 fat.

  • 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
  1. 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.
Originally published as Chicken Cacciatore in Reminisce September/October 1991, p37

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dupzyk User ID: 7327261 12159
Reviewed Sep. 1, 2014

"Almost - but not quite - as tasty as it is comforting."

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