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CHICKEN CACCIATORE | |
![]() 1 (3-4 lb.) whole chicken fryer, cut up 1/2 cup all-purpose flour 1/4 tsp. garlic and onion powder 1/2 tsp. salt 1/4 tsp. pepper 1/3 cup olive oil 6 large cloves garlic, minced 1 or 2 large onions, sliced 1 ea. red and green bell peppers, coarsely chopped 1 1/2 cups canned tomatoes 1/2 tsp. oregano 1/2 tsp. basil 1/4 tsp. red pepper flakes 1/3-1/2 cup dry sherry or white wine 8 to 12 oz. sliced mushrooms 1 stalk celery, thinly sliced Chicken should be cut in serving size pieces. Put 1/2 cup flour, garlic powder, onion powder, salt and pepper in a large plastic or clean brown paper bag. Add 2 or 3 pieces chicken at a time and shake to coat well with flour. Heat olive oil; brown chicken on all sides. Add remaining ingredients except mushrooms and wine. Cover and simmer for 30 minutes or until chicken is tender. Add mushrooms and wine; simmer, uncovered, for an additional 10 minutes. Season to taste with salt and pepper. Note: If you prefer a spicier sauce, onion powder, garlic powder, and cayenne can be added as desired. Serve over wide egg noodles or other pasta. Garnish with basil. Submitted by: CM |
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