Recipe: Chicken Cacciatore

Chicken Cacciatore

2 broiler fryer chickens, about 2 1/2 to 3 pounds each, cut up
1/4 cup olive oil
3 tablespoons butter
1 large can (15 ounces) tomato sauce
2 cans (14.5 ounces each) whole tomatoes, undrained
3/4 cup dry red wine
1 teaspoon dried leaf basil
1 teaspoon dried leaf oregano
1 clove garlic, minced
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons flour
4 ounces sliced mushrooms

Make chicken cacciatore the day before and refrigerate overnight for best flavor. Wash chicken and pat dry with paper towels. Heat oil and butter in a large Dutch oven. Add chicken; brown well on all sides. Remove as pieces are browned. Add mushrooms and saute for about 2 minutes. Remove with a slotted spoon and drain off most of the excess grease. Add chicken and mushrooms back to the pot. Add tomato sauce, tomatoes with juice, wine, basil, oregano, garlic, parsley, salt, and pepper. Cover and simmer for about 45 minutes, or until chicken is tender. Combine the flour with 3 tablespoons of cold water; stir until very smooth, then stir into the sauce. Simmer chicken cacciatore for 8 to 10 minutes, until thickened. Cover and refrigerate overnight. Serve chicken cacciatore with spaghetti or other pasta. Chicken cacciatore recipe serves 6.