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Chicken Cacciatore
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Brief Description
Chicken in a red wine tomato sauce, cooked a day ahead, then reheated before serving.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 530 min(s)
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Cook Time: 80 min(s)
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Recipe Type: Public
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Source:
McCall's Great American Recipe Card Collection - Do-Ahead Dishes
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 28, 2020
Number of Servings:
Ingredients:
- 2 - broiler-fryers (2 lb. ea.) cut up
- 3 tablespoons - olive oil or salad oil
- 2 tablespoons - butter or margarine
- 1 cans - 15 oz. tomato sauce
- 1 cans - 28 oz. whole tomatoes undrained
- 3/4 cups - dry red wine
- 1 teaspoons - dried basil leaves
- 1 teaspoons - dried oregano leaves
- 1/4 teaspoons - minced garlic
- 2 tablespoons - chopped parsley
- 1/2 teaspoons - salt
- 1/4 teaspoons - pepper
- 3 tablespoons - flour
- 1 cans - 6 oz. whole mushrooms drained
Directions:
Day before serving:
Wash chicken; pat dry with paper towels. Heat oil and butter in 6-quart Dutch oven. Add chicken, a few pieces at a time, and brown well on all sides. Remove as browned.
Return chicken to Dutch oven. Add tomato sauce, tomatoes, wine, basil, oregano, garlic, parsley, salt and pepper. Simmer, covered, 45 to 50 minutes, or until chicken is tender.
Combine flour with 3 tablespoons water. Stir into sauce. Add mushrooms and cook 10 minutes longer or until sauce is thickened.
Cool quickly, then cover and refrigerate overnight.
To serve, reheat over low heat.
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