I finally fixed a recipe which I had clipped out of the newspaper quite a
while back. It worked out very well - even my picky husband gave it a
thumbs-up. As you can see, I made a few adjustments, plus served it on
rice - "picky husband" only wants pasta if spaghetti sauce is on top. ( I
have my own secret stash of pasta recipes and hope he goes out of town for a
couple of days, so I can cook some of my favorites.) :-))
* Exported from MasterCook *
CHICKEN CACCIATORE
Recipe By :Janet Terchilla
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
1/2 cup olive oil
4 skinless boneless chicken
breasts ( cut in pieces)
1 tablespoon garlic -- minced
1 large red or Vidalia onion -- sliced
2 large red peppers -- 1/2" slices
2 large celery stalks -- 1/4" slices
1/2 pound mushrooms -- sliced
2 28-oz. cans crushed tomatoes
1 28-oz. can diced tomatoes
2 tablespoons Italian seasoning
1 teaspoon black pepper
1 cup white vinegar
In a large Dutch oven, warm oil on low/medium heat. Add chicken pieces,
cooking 6 to 8 minutes. Add all remaining ingredients except vinegar.
Cook on low heat, covered, stirring every 20 or 30 minutes, for 2-1/2 to 3
hours. In last 30 minutes, add vinegar.
Serve over rice or pasta.
Cuisine:
"Italian"
Source:
""Hometown Recipes", American Profile, Record-Observer"
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NOTES : I halved the recipe.
I used 1 can stewed tomatoes in place of the crushed tomatoes and added
1 12-oz. can V-8 during the cooking time, since the mixture thickens and
tends
to stick.
(P.S.: I forgot to add the vinegar!).
Dora
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