Chicken Cacciatore . Recipe
The chicken cacciatore is a beautiful and flavorful chicken recipe made with vegetables and flavored with basil. I often prepare the chicken cacciatore on fervent requests from my family and it never fails to delight guests either. It is simple yet so fragrant. the basil gives it all the aroma.
Ingredients
| Cooking oil | 1/4 Cup (16 tbs) | |
| 1 broiler fryer (21/2 pounds), cut up | ||
| Onions | 2 , sliced | |
| Garlic | 2 Clove (5gm), minced | |
| 3 tomatoes, cored and quartered | ||
| Green peppers | 2 To taste, sliced | |
| Bay leaf | 1 Small | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Celery seed | 1/2 Teaspoon | |
| 1 teaspoon crushed oregano or basil | ||
| Tomato sauce | 1 Can (10oz) | |
| 1/4 cup sauterne | ||
| 8 ounces spaghetti, cooked according to package directions | ||
Directions
Heat oil in a large, heavy skillet; add chicken and brown on all sides.
Remove from skillet.
Add onion and garlic to oil remaining in skillet and cook until onion is tender, but not brown; stir occasionally.
Return chicken to skillet and add the tomatoes, green pepper, and bay leaf.
Mix salt, pepper, celery seed, and oregano and blend with tomato sauce; pour over all.
Cover and cook over low heat 45 minutes.
Blend in wine and cook, uncovered, 20 minutes longer.
Discard bay leaf.
Put the cooked spaghetti onto a hot serving platter and top with the chicken and sauce.
Remove from skillet.
Add onion and garlic to oil remaining in skillet and cook until onion is tender, but not brown; stir occasionally.
Return chicken to skillet and add the tomatoes, green pepper, and bay leaf.
Mix salt, pepper, celery seed, and oregano and blend with tomato sauce; pour over all.
Cover and cook over low heat 45 minutes.
Blend in wine and cook, uncovered, 20 minutes longer.
Discard bay leaf.
Put the cooked spaghetti onto a hot serving platter and top with the chicken and sauce.
Chef
