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Chicken Cacciatore

by Sally Bernstein

Serves 6


2 2lb. chicken, cut into pieces
1 1/2--2 cups flour
1½ oz. butter
2½ oz. olive oil
1 large clove garlic
2 medium onions, chopped
2 small green peppers, chopped
1 5 3/4 oz. jar pimento stuffed olives
2 cups canned tomatoes (Italian plum)
1 Tbsp. tomato paste
salt/pepper, to taste
2 Tbsp. chopped parsley
pinch thyme
pinch oregano
1 cup dry red wine
2 cups sliced mushrooms


Shake chicken pieces into a bag of flour seasoned with salt/pepper. In a heavy skillet melt the butter, oil, & minced garlic. When hot, add the chicken pieces with the onion, green pepper, and sauté until the chicken is golden brown. Add the olives, tomatoes, tomato paste, salt & pepper to taste, parsley, thyme, oregano, and wine.

Cover, simmer 1 hour. Add the mushrooms and simmer 30 minutes longer, covered, until the chicken is tender.

Serve over spaghetti or angel hair pasta.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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