Chicken Cacciatore Recipe
Ingredients
1 c. cooking sherry
2 cloves of garlic,chopped
1 3 1/2-lb. chicken,disjointed
Salt and pepper
Flour
2 c. minced onions
1 1/2 c. minced green peppers
1/2 tsp. white pepper
1 1/2 tsp. curry powder
1 1/2 tsp. powdered thyme
1 No. 303 can tomatoes
1 tsp. chopped parsley
Rice ring
1 c. sliced toasted almonds
Directions
Mix sherry and 1 clove of garlic; add chicken.
Marinate in refrigerator for 2 hours.
Drain; reserve marinade.
Season chicken with salt and pepper; roll in flour.
Fry in hot oil until golden brown; place in roasting pan.
Combine onions, green peppers and remaining garlic; saute in 1/4 cup oil until tender.
Stir in 1 teaspoon salt, white pepper, curry powder, thyme, tomatoes, parsley and reserved marinade; heat through.
Pour over chicken; cover.
Bake at 350 degrees for 40 minutes or until tender.
Place chicken in center of 9-inch rice ring; cover with sauce.
Sprinkle almonds over top.
Marinate in refrigerator for 2 hours.
Drain; reserve marinade.
Season chicken with salt and pepper; roll in flour.
Fry in hot oil until golden brown; place in roasting pan.
Combine onions, green peppers and remaining garlic; saute in 1/4 cup oil until tender.
Stir in 1 teaspoon salt, white pepper, curry powder, thyme, tomatoes, parsley and reserved marinade; heat through.
Pour over chicken; cover.
Bake at 350 degrees for 40 minutes or until tender.
Place chicken in center of 9-inch rice ring; cover with sauce.
Sprinkle almonds over top.
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