Chicken Cacciatore

prep time:: 90 min

Serving size: 4

ingredients

1/4 C olive oil
1/4 C white flour
1 medium chicken -- washed, cut into 8 pieces
1 large onion -- diced
2 cloves garlic -- minced fine
1 small green bell pepper -- chopped, seeds removed
1 1/2 C sliced mushrooms -- cleaned
3 tbsp tomato paste
2 C fresh tomatoes -- peeled, seeded, chopped
OR
2 C canned tomatoes -- drained and chopped
1 C dry white wine or red wine
1 bay leaf
1/2 tsp thyme
1/4 tsp basil
1/8 tsp marjoram
1 tsp salt
1/4 tsp black pepper
1/8 tsp paprika
2 tbsp brandy (optional)
3 tbsp minced parsley -- for garnish (optional)

directions

Dust chicken pieces with flour and brown in olive oil in a large skillet or heavy cooking pot. Remove pieces from pan and stir chopped onion into oil. When onion turns clear, add minced garlic. When onions are a light golden color, add mushrooms, then half of the wine. Stir until all the pan juices and bits are incorporated into the wine. Stir in tomato paste until well mixed, then add the rest of the wine, peppers, tomatoes, herbs, paprika and salt. Place chicken back in the pan, taking care to cover the pieces with the tomato mixture. Cover and simmer for about 50 minutes, or place, covered, in 375°F oven for 50 minutes, then uncovered for 15 minutes. If you have brandy, sprinkle it over the top along with the chopped parsley. Serve with plain pasta or pasta tossed with butter and Parmesan.

Description: “Chicken simmered in tomatoes, wine and Italian seasonings.” Cuisine: “Italian”

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Per serving: 1555 Calories (kcal); 107g Total Fat; (65% calories from fat); 111g Protein; 19g Carbohydrate; 512mg Cholesterol; 1237mg Sodium Food Exchanges: 1/2 Grain(Starch); 15 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 2602 2566 0 0 4977 0 2130706543 0 2470 3186 2160 0 0 0 0 0 0 2330 20066

Source: Dee Bell