 |
|
Italian Chicken Cacciatore
Yield: 8 Servings
1/2 cup all-purpose flour
2 tsp salt
1/2 tsp pepper
3 Tbsp olive oil
3 to 3-1/2 pounds chicken, 4 breasts, 4 thighs, skin removed
1 cup sliced onion
1 cup sliced mushrooms
1 cup green pepper rings
2 cloves garlic, minced
2 tsp dried oregano leaves, crush
1 tsp dried basil leaves, crushed
3 1/2 cup (29-oz can) tomato sauce
1 3/4 cup (14-1/2 oz can) whole peeled tomatoes and juice
1 lb dry pasta, cooked and drained, or 2 cups rice, cooked
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat
chicken pieces with seasoned flour. In 10-inch skillet, heat 2
tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch
baking dish; set aside. Add remaining oil to skillet; saute onion,
mushrooms, green pepper, garlic, oregano, and basil. Cook for 3
to 4 minutes, stirring occasionally. Mix in tomato sauce and whole
tomatoes and juice. Simmer for 15 minutes; pour over chicken. Bake
in preheated 350-degree F. oven for 30 minutes. Cover and bake for
additional 15 minutes. Serve over hot pasta or rice.
|
|
Cacciatore 14