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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Chicken in a red wine tomato sauce, cooked a day ahead, then reheated before serving.

    Main Ingredient:

    chicken

    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 8 hour(s) 50 min
    Cook Time: 1 hour(s) 20 min

    Source

    McCall's Great American Recipe Card Collection - Do-Ahead Dishes

    Posted By:

    MarySue

    Posted On:

    May 28, 2020

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