Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 1 chicken, cut up; 1/4 cup olive; vegetable oil; 1 lg. onion, chopped; 1 lg. green pepper sliced into strips; 2 to 3 cloves garlic, minced; Fresh mushrooms, sliced; 1 can (6 oz.) tomato paste; 2 cups hot water; 1/4 cup dry red wine; 1 bay leaf; 1/4 tsp. allspice; Salt and pepper, to taste

13 ingredients

8 steps

Ingredients

1 chicken, cut up
1/4 cup olive
vegetable oil
1 lg. onion, chopped
1 lg. green pepper sliced into strips
2 to 3 cloves garlic, minced
Fresh mushrooms, sliced
1 can (6 oz.) tomato paste
2 cups hot water
1/4 cup dry red wine
1 bay leaf
1/4 tsp. allspice
Salt and pepper, to taste

Directions

1

Sprinkle chicken with salt and pepper and brown on all sides in the oil.
2

Remove from the pan and drain on paper towels.
3

Add the onion, garlic mushrooms and green peppers; cook, stirring for a few minutes until the onion begins to wilt.
4

Place the browned chicken pieces into a large oven-proof casserole (I use a roasting pan with a lid).
5

Pour the onion-pepper mixture over the chicken.
6

In the same frying pan or a saucepan, mix the tomato paste, water, wine, bay leaf and allspice; mix well.
7

Pour over the chicken, cover and bake in a 350F oven about 1 hour or until the chicken is done then uncover the chicken and bake an additional 30 minutes for the sauce thicken.
8

This can also be cooked stovetop, just cook slowly until the chicken is done and the sauce thickens.