12 June, 1974

Chicken Cacciatore | Better Homes & Gardens Encyclopedia of Cooking (1971)



Chicken Cacciatore ingredients
Makes 4 servings
2.5- to 3-lbs broiler/fryer chicken (I use skinless chicken breasts)
1/4 cup salad oil (I use olive oil)
2 medium onions, sliced 1/4-inch thick
2 cloves garlic, minced
1 (16-oz) can tomatoes
1 (8-oz) can tomato sauce
1 tsp salt
1/4 tsp pepper
1 tsp basil or 1 tsp oregano (I use both)
1/2 tsp celery seed
2 bay leaves
1/4 cup white wine



Directions
Total cooking time about 1 hour
Brown chicken in hot oil. Remove chicken to plate.

Cook sliced onions and minced garlic in the oil until tender but not brown. Return chicken to skillet.

Combine tomatoes, tomato sauce and spices, and pour over chicken. Cover and simmer for thirty (30) minutes.

Stir in wine and cook uncovered for fifteen (15) minutes; turn chicken occasionally.

Before serving, remove bay leaves and skim off excess fat. Remove chicken to serving dish. Ladle sauce over chicken. Serve warm with angel hair pasta or saffron rice.




I adapted this Chicken Cacciatore recipe from the cookbook my mother used: Better Homes and Gardens Encyclopedia of Cooking Volume 9 (Meredith Corporation, 1971), 1210.


Page Last Updated 18 April 2015