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CHICKEN CACCIATORE 1 (2 1/2 to 3 lb.) broiler-fryer chicken 1 (15 oz.) can tomato sauce 1 (6 oz.) can tomato paste 1/2 c. finely chopped onion 2 cloves garlic, peeled and crushed 1/4 tsp. pepper 1 tsp. salt 1 1/2 tsp. dried oregano leaves 1/4 tsp. dried thyme leaves 1 1/2 tsp. dried parsley flakes 1 1/2 c. water 1/2 c. red wine 1 (4 oz.) can mushroom slices, drained 1 tsp. sugar Wash chicken and pat dry. Cut chicken into eight pieces. Set aside. Combine tomato sauce, tomato paste, onion, garlic, salt, pepper, sugar, oregano, thyme, parsley flakes, water and red wine in a deep 3 quart heat-resistant, nonmetal- lic casserole. Add chicken pieces. Make sure all pieces are coated in sauce. Heat, covered, on Full power 10 minutes. Stir. Heat, covered, on Full power for an additional 10 minutes, stir occasionally. Add mushroom slices and heat, uncovered, on Full power 15 to 20 minutes or until chicken is tender. Serve with rice or spaghetti. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |