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Chicken Cacciatore 2
Ingredients
1 chicken (5 pounds), cut into pieces
¼ cup olive oil
1 cup flour
1 cup chopped onions
1 cup sliced mushrooms
1 cup julienned carrot
1 cup julienned green pepper
2 tablespoons minced garlic
8 cups chopped, peeled tomatoes
½ cup tomato paste
¾ cup red or marsala wine
1 teaspoon oregano
1 teaspoon basil
1 ½ teaspoons salt
1 teaspoon pepper
Freshly grated romano cheese
Method
Wash and drain the chicken pieces. Heat the oil in a deep skillet. Roll and coat each chicken piece in the flour and brown each piece on all sides to a golden brown.
Transfer the chicken to paper towels to drain. Sauté the onion, mushrooms, carrots, green peppers and garlic in the same skillet for 10 minutes. Add the tomatoes and sauté for another 5 minutes. Stir in the tomato paste, wine, herbs, salt and pepper, then cook over medium heat for another 5 minutes.
Add all the chicken pieces and mix well. Turn down the heat very low, and simmer, covered, for 1 hour. Adjust the salt and pepper to your taste. Serve with some freshly grated cheese and a nice warm loaf of Italian bread. The longer a sauce simmers the better it tastes. You can also serve it over linguine noodles!
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