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!
Recommended: 32 Skinny Dump and Go Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Chicken Cacciatore in Reminisce September/October 1991, p37
Reviews forComforting Chicken Cacciatore
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 1, 2014
"Almost - but not quite - as tasty as it is comforting."