Chicken Cacciatore

by Ronnie Zwick

SERVINGS

1 recipe scale / convert

INGREDIENTS

1 chicken, cut up
1/4 cup olive or 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

INSTRUCTIONS

Sprinkle chicken with salt and pepper and brown on all sides in the oil. Remove from the pan and drain on paper towels.

Add the onion, garlic mushrooms and green peppers; cook, stirring for a few minutes until the onion begins to wilt. Place the browned chicken pieces into a large oven-proof casserole (I use a roasting pan with a lid). Pour the onion-pepper mixture over the chicken. In the same frying pan or a saucepan, mix the tomato paste, water, wine, bay leaf and allspice; mix well. Pour over the chicken, cover and bake in a 350°F oven about 1 hour or until the chicken is done then uncover the chicken and bake an additional 30 minutes for the sauce thicken. This can also be cooked stovetop, just cook slowly until the chicken is done and the sauce thickens.

CHEF COMMENTS

Great served with pasta.

TAGS

chicken, chickencacciatore, main courses add tags