Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 2 broiler-fryer chickens, cut into serving pieces; 12 cup flour; 1 teaspoon salt; 14 cup butter; 14 cup olive oil; 2 medium onions, sliced; 1 green pepper, sliced; 1 lb mushroom, sliced; 2 garlic cloves, minced; 1 (28 ounce) can Italian plum tomatoes, drained & chopped (reserve juice); 2 chicken bouillon cubes; 2 tablespoons chopped fresh parsley; 1 12 teaspoons salt; 14 teaspoon pepper; 12 teaspoon oregano; 12 teaspoon marjoram; 12 teaspoon thyme; 12 cup dry white wine; 12 cup sliced ripe olives; parmesan cheese

20 ingredients

13 steps

Ingredients

2 broiler-fryer chickens, cut into serving pieces
12 cup flour
1 teaspoon salt
14 cup butter
14 cup olive oil
2 medium onions, sliced
1 green pepper, sliced
1 lb mushroom, sliced
2 garlic cloves, minced
1 (28 ounce) can Italian plum tomatoes, drained & chopped (reserve juice)
2 chicken bouillon cubes
2 tablespoons chopped fresh parsley
1 12 teaspoons salt
14 teaspoon pepper
12 teaspoon oregano
12 teaspoon marjoram
12 teaspoon thyme
12 cup dry white wine
12 cup sliced ripe olives
parmesan cheese

Directions

1

Dredge chicken pieces in 1 tsp of salt and flour.
2

Brown chicken in mixture of oil and butter.
3

Remove to a casserole.
4

Saute onion, garlic, green pepper and mushrooms.
5

Stir in tomatoes, bouillon cubes, parsley, seasonings, white wine and 1/2 cup of reserved juice.
6

Cook a few minutes to blend, add to chicken in casserole.
7

Cover and bake at 350F for 45 minutes, or until chicken is almost tender.
8

Uncover, add olives and bake 15 to 20 minutes longer.
9

Remove chicken and vegetables to a warm platter.
10

Rapidly boil liquid until slightly reduced and thickened.
11

Pour over chicken.
12

Sprinkle with Parmesan cheese.
13

Serve with spaghetti.