October 15: National Chicken Cacciatore Day

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Title: Chicken Cacciatore
Categories: Poultry, Vegetables, Sauces, Herbs, Pasta
Yield: 6 servings

4 lb Broiler/fryer chicken; cut
- up
1/4 c A-P flour
Salt & pepper
2 tb Olive oil
2 tb Butter
1 lg Onion; chopped
2 Celery ribs; sliced
1 lg Bell pepper; in strips
1/2 lb Sliced fresh mushrooms
28 oz Can tomatoes; drained,
- chopped
8 oz Can tomato sauce
6 oz Can tomato paste
1 c Dry red wine or water
1 ts Dried thyme
1 ts Dried rosemary; crushed
1 ts Dried oregano
1 ts Dried basil
3 cl Garlic; minced
1 tb Sugar
Hot cooked pasta
Grated Parmesan cheese

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.

Barbara Roberts, Courtenay, British Columbia

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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