Martian Food
Sep 18, 2015

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Chicken Cacciatore

Active time:45 minutes

Start To Finish:1 hour, 30 minutes

Difficulty:

Yield: 4 servings

Source: Better Homes and Gardens Complete Step-By-Step Cookbook

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Ingredients:

2 Tbs. olive oil
2 medium onions, cut in ¼-inch slices
2 cloves garlic, minced
1 whole chicken (or assorted chicken pieces with skin and bones), cut up
1 14.5 oz. can whole tomatoes, cut up
1 8 oz. can tomato sauce
1 tsp. salt
1 tsp. dried oregano, crushed
½ tsp. celery seed
¼ tsp. freshly ground black pepper
1 or 2 bay leaves
¼ cup dry white wine

Directions:

In a large skillet, heat oil over medium heat; add onions and cook, stirring occasionally, until tender but not browned, 10 to 15 minutes. Transfer onions to a bowl and set aside.

Add more oil, if necessary, to make about 2 tablespoons. Add the chicken to the pan and cook over medium heat for 15 minutes, turning with tongs as necessary to brown evenly.

In a bowl, combine the undrained tomatoes, tomato sauce, salt, oregano, celery seed, pepper, and bay leaves.

When the chicken pieces are browned, add the garlic to the pan and cook until fragrant, about 30 seconds. Return the onions to the skillet, and pour the tomato mixture over the chicken and onions. Cover and simmer over low heat for 30 minutes. Uncover and stir in the wine. Cook uncovered over low heat for 15 minutes longer, turning occasionally. Skim the fat, remove the bay leaves and serve.

Notes:

This recipe omits green peppers and mushrooms, which a lot of chicken cacciatore recipes include.  The addition of the celery salt is brilliant.

We always serve this dish with egg noodles (Manischewitz medium egg noodles are our favorite), cooked, and then mixed with a little butter, salt, pepper and parmesan cheese. Add a green salad and you're good to go.

Lindsay loves the leftover noodles and sauce the next day for breakfast, lunch, and/or dinner.



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