Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 2 (2 lb. size) broiler-fryers, cut up; 3 tbsp. olive or salad oil; 2 Tbsp. butter or margarine; 1 can (15 oz.) tomato sauce; 1 can (1 lb. 12 oz.) whole tomatoes, undrained; 3/4 c. dry red wine; 1 tsp. dried basil leaves; 1/4 tsp. minced garlic; 2 Tbsp. chopped parsley; 3/4 tsp. salt; 1/4 tsp. pepper; 3 Tbsp. flour; 1 can (6 oz.) whole mushrooms, drained

13 ingredients

8 steps

Ingredients

2 (2 lb. size) broiler-fryers, cut up
3 tbsp. olive or salad oil
2 Tbsp. butter or margarine
1 can (15 oz.) tomato sauce
1 can (1 lb. 12 oz.) whole tomatoes, undrained
3/4 c. dry red wine
1 tsp. dried basil leaves
1/4 tsp. minced garlic
2 Tbsp. chopped parsley
3/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. flour
1 can (6 oz.) whole mushrooms, drained

Directions

1

Wash chicken, pat dry with paper towels.
2

Heat oil and butter in 6-quart Dutch oven.
3

Add chicken, a few pieces at a time, and brown well on all sides. Remove as browned.
4

Return chicken to Dutch oven; add tomato sauce, tomatoes, wine, basil, oregano, garlic, parsley, salt and pepper.
5

Simmer, covered for 45 to 50 minutes, or until chicken is tender.
6

Combine flour with 3 tablespoons water; stir into sauce.
7

Add mushrooms; cook 10 minutes longer or until sauce is thickened.
8

Makes 6 servings.