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Italian: chicken cacciatore (contadina)
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| Artist: |
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| Categories: |
Chicken, Italian, Pastas & Noodles, Poultry, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | All-purpose flour | | 2
| tsp | Salt, divided | | 1/2
| tsp | Pepper, divided | | 3
| tbsp | Olive oil | | 3
| | To 3-?pounds chicken, 4 | | | Breasts, 4 thighs, skin | | | Removed | | 1
| cup | Sliced onion | | 1
| cup | Sliced mushrooms | | 1
| cup | Green pepper rings | | 2
| | Cloves garlic, minced | | 2
| tsp | Dried oregano leaves, crush | | 1
| tsp | Dried basil leaves, crushed | | 3 1/2
| cup | (29-oz can) tomato sauce | | 1 3/4
| cup | (14-?oz can) Contadina | | | Whole Peeled Tomatoes and | | | Juice | | 1
| lbs | Dry pasta, cooked and | | | Drained, or 2 cups rice | | | Cooked |
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Procedures:
| 1 | Combine flour, 1 teaspoon salt, and ?teaspoon pepper. | | 2 | Coat chicken pieces with seasoned flour. | | 3 | In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13x9x2-inch baking dish; set aside. | | 4 | Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic, oregano, and basil. | | 5 | Cook for 3 to 4 minutes, stirring occasionally. | | 6 | Mix in tomato sauce and whole tomatoes and juice. | | 7 | Simmer for 15 minutes; pour over chicken. | | 8 | Bake in preheated 350-°F. | | 9 | Oven for 30 minutes. | | 10 | Cover and bake for additional 15 minutes. | | 11 | Serve over hot pasta or rice. |
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