Side Pannel
Italian: Chicken Cacciatore (Contadina)
Italian: Chicken Cacciatore (Contadina)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish, Pasta
Ingredients List
- 1/2 c All-purpose flour
- 2 ts Salt, divided
- 1/2 ts Pepper, divided
- 3 tb Olive oil
- 3 To 3-1/2 pounds chicken, 4
- Breasts, 4 thighs, skin
- Removed
- 1 c Sliced onion
- 1 c Sliced mushrooms
- 1 c Green pepper rings
- 2 Cloves garlic, minced
- 2 ts Dried oregano leaves, crush
- 1 ts Dried basil leaves, crushed
- 3 1/2 c (29-oz can) tomato sauce
- 1 3/4 c (14-1/2 oz can) Contadina
- Whole Peeled Tomatoes and
- Juice
- 1 lb 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.
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.
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