Chicken Cacciatora Recipe




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Chicken Cacciatora Recipe


 

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“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century

 

“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.

 

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Chicken Cacciatora

 

Ingredients

2 1/2 lb boiler-fryer chicken -- cut
1 up
1/4 cup salad oil
1 each onion -- chopped
8 oz cans tomato sauce
1 tsp dried oregano -- crushed
1/4 tsp dried thyme -- crushed
1 tsp salt
1/4 tsp pepper
1 clove garlic -- minced
2 tbsp dry red wine
2 oz can sliced mushrooms --
1 drained
1 cooked spaghetti



 

Preparation

In large skillet or slow-cooking pot with browing unit, brown chicken
in hot oil. Drain. In slow-cooking pot, combine chicken with onion,
tomato sauce, oregano, thyme, salt, pepper, garlic and wine. Cover
and cook on low 4 to 5 hours. Stir in drained mushrooms. Spoon over
hot cooked spaghetti.

Recipe By :

From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking

 

 

Servings: 4