Italian: Chicken Cacciatore (contadina) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: All-purpose flour,
2 tsp: Salt, divided
1/2 tsp: Pepper, divided
3 tbsp: Olive oil,
3: To 3-1/2 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: , (14-1/2 oz can) Contadina
Whole Peeled Tomatoes and,
Juice,
1 lbs: Dry pasta, cooked and
Drained, or 2 cups rice,
Cooked,
Directions:
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken
pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons
oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish;
set aside. Add remaining oil to skillet; saute onion, mushrooms,
green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes,
stirring occasionally. Mix in tomato sauce and whole tomatoes and
juice. Simmer for 15 minutes; pour over chicken. Bake in preheated
350-degree F. oven for 30 minutes. Cover and bake for additional 15
minutes. Serve over hot pasta or rice.
SOURCE: Contadina
Source from luhu.jp
pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons
oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish;
set aside. Add remaining oil to skillet; saute onion, mushrooms,
green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes,
stirring occasionally. Mix in tomato sauce and whole tomatoes and
juice. Simmer for 15 minutes; pour over chicken. Bake in preheated
350-degree F. oven for 30 minutes. Cover and bake for additional 15
minutes. Serve over hot pasta or rice.
SOURCE: Contadina
Source from luhu.jp