Fran's Chicken Cacciatore
Mary
ingredients
- 2# BONELESS CHICKEN BREASTS CUT INTO CUBES
- 1 MEDIUM ONION CHOPPED
- 1 LARGE RED BELL PEPPER CHOPPED
- 1 MED GREEN BELL PEPPER CHOPPED
- 2 STALKS CELERY CHOPPED
- 2 GARLIC CLOVES FINELY CHOPPED
- 1 C DRY WHITE WINE
- 1 12OZ CAN CHICKE BROTH
- 1 28 OZ CAN CRUSHED TOMATOES
- 1/4 C OLIVE OIL
- 1-2 TSP SALT
- 1-2 TSP PEPPER
- 1/2 TSP SUGAR
- 1 TBSP OREGANO
- 2 TBSP PARSLEY
- 4 BAIL LEAVES
- 1 JAR DRAINED CAPERS
directions
- 1
SPRINGLE CHICKEN WITH SALT/PEPPER.
- 2
IN A LG FRYING PAN ADD ENOUGH OIL TO COAT BOTTOM, INTO HOT PAN ADD CHICKEN PIECES AND COOK UNTIL GOLDEN (5 MIN)
- 3
REMOVE AND PUT IN LARGE BAKING PAN.
- 4
ADDING OIL IF NEEDED NOW SAUTE PEPPERS UNTIL TENDER. REMOVE FROM PAN POUR OVER CHICKEN.
- 5
SAUTE AND SEASON ONIONS AND GARLIC, UNTIL TENDER POUR INTO BAKING PAN.
- 6
SAUTE AND SEASON CELERY UNTIL TENDER. REMOVE AND ADD TO BAKING PAN
- 7
ADD WINE, BROTH, TOMATOES AND CAPERS NOW GIVE IT A BIG STIR
- 8
ADD SALT/PEPPER,OREGANO,PARSLEY,SUGAR STIR.
- 9
PARTIALLY COVER AND COOK 40 MIN AT 350. WHEN HEATED THROUGH ADD BASIL AND SERVE
notes
THIS CAN BE SERVED OVER PENNE PASTA OR AS MAIN COURSE WITH ITALIAN GARLIC BREAD
Source: FRANCINE AMELIO
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