Drizzle Oil and Vinegar

Drizzle Oil and Vinegar

Chicken Cacciatore

Chicken Cacciatore Recipe

1   3.5-lb Fryer, cut up into portion size pieces
one half cup olive oil
one half cup coarsely chopped onion
three cloves garlic thinly sliced
1   3-ounce can tomato paste
1 cup water
1   2-lb can Italian style tomatoes
1 cup mushrooms stems and pieces
one half teaspoon oregano
one half teaspoon salt
one quarter teaspoon black pepper
1 teaspoon granulated sugar

Heat the olive oil in a large skillet and then sauté the pieces of chicken until they are golden brown. Remove the chicken from the oil and set aside. Cook the onions and garlic in the remaining hot olive oil until the onions are transparent. Drain off any excess olive oil. Add the tomato paste, water, tomatoes with juice, mushrooms, oregano, salt, pepper and sugar. Bring to a boil and cook for five minutes. Now add the chicken, cover and cook for 30 minutes at a simmer. Serve with boiled spaghetti or broad egg noodles. As a variation, sprinkle with Parmesan cheese. Serves four.

[tag] Chicken Cacciatore recipe[/tag]

 

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