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CHICKEN CACCIATORE ON NOODLES 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up 1/4 c. salad oil 2 medium onions, cut in 1/4-inch slices 2 cloves garlic, minced 1 lb. can tomatoes 1 (8 oz.) can tomato sauce 1 tsp. salt 1/2 tsp. pepper 1 tsp. oregano 1 tsp. basil 1/2 tsp. celery salt 1 bay leaf (optional) 1/4 c. dry white wine (optional) noodles In skillet, brown chicken pieces in salad oil; remove chicken. In same skillet, cook onions and garlic until tender, but not browned. Return chicken to skillet, after draining oil. In bowl, combine tomatoes, tomato sauce and spices. Pour mixture over chicken. Cover and simmer for 30 minutes. If wanted, stir in wine. Cook chicken, uncovered, 20 minutes longer or until tender; turning occasionally. Meanwhile, cook noodles and drain them. Remove bay leaf and skim off fat from chicken. Put noodles in large dish; place chicken on top of noodles. Ladle sauce over chicken. Makes 4 servings. 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. |