Recipe: Chicken Cacciatore/Parmesan/Morengo/Tetrazzini

BUDDY: These may not be exactly what you want but I've included a few recipes for variety, if you can't find what you are looking for, then try one of these. They all have what you asked for: chicken, peppers, mushrooms, onions and garlic in a tomato base or sauce. I've also included one for Tetrazzini (chicken stew - delicious!) Try it!

CHICKEN CACCIATORE

3 lb chicken pieces (skinless)
2 tbsp olive oil
1 large onion, chopped
1/2 medium-size bell pepper, chopped
1 (28 oz) can crushed tomatoes (undrained)
1/2 cup dry white wine
1 large bay leaf
1 tsp dried basil, crushed
1 tsp garlic powder
1/2 tsp dried oregano, crushed
Salt and pepper to taste
Water (if needed)

Rinse chicken with cold water, pat dry on paper towels. In a large skillet brown the chicken in oil until golden brown. Remove from skillet and drain on paper towels.

In the same pan, saute the onion and bell pepper. Transfer the chicken and onion mixture to a Dutch oven. Add all of the remaining ingredients stirring well, bring to a boil. Reduce heat and simmer for 1 hour or until chicken is done. Add water a little at a time as and only if needed.

ENJOY: j

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CHICKEN PARMESAN

1/2 cup red bell pepper, chopped
1 medium-size onion, chopped
1 rib celery, chopped
1 clove garlic, minced
4 tbsp olive oil, divided use
1 (14 oz) can tomatoes, undrained, crushed
1 cup chicken broth
2 tbsp tomato catsup
3/4 tsp dried basil, crumbled
Salt and pepper to taste
4 boneless, skinless chicken breasts halves
1 large egg
1 tbsp milk
1/4 cup all purpose flour
2/3 cup dry bread crumbs
2 tbsp butter
1 1/2 cups shredded mozzarella cheese
2/3 cup grated parmesan cheese

Preheat oven to 350 degrees F.

In a medium saucepan, saute the bell pepper, onion, celery and garlic in 1 tablespoon oil.

Stir in the tomatoes, broth, catsup, basil, salt and pepper. Simmer over medium heat for 45 minutes or until sauce becomes very thick, stirring often.

Beat egg and milk together in a shallow bowl. Spread flour and bread crumbs on separate plates.

Dip chicken breasts in egg mixture, coating both sides evenly, then in flour, then bread crumbs until all sides are coated.

In a large skillet, brown the chicken in butter and 2 tablespoons of remaining oil, turning once.

Arrange the cooked chicken in a shallow baking dish. Sprinkle with Mozzarella cheese. Spoon tomato sauce over the cheese, then Parmesan cheese over all. Drizzle with remaining olive oil.

Bake uncovered at 350 until the cheese is melted and golden brown, about 20 minutes.

ENJOY! j

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CHICKEN MORENGO

1/2 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried tarragon
3 lb roasting chicken, cut into pieces
1/4 cup olive oil
1/4 cup butter
1 cup dry white wine
16oz can tomatoes
1 clove garlic, finely chopped
8 mushrooms, sliced

Pre-heat oven to 350 degrees F.
Mix flour, salt, pepper and tarragon.
Dredge the chicken with the seasoned flour.
Reserve the remaining flour.
Heat the olive oil and butter in a large skillet.
Add the chicken and brown on all sides.
Remove the chicken to a heavy casserole.
Mix the reserved flour with the fat remaining in the skillet.
Gradually stir in the wine.
When thickened and smooth, pour over chicken.
Add tomatoes, garlic and mushrooms.
Cover the casserole with a heavy lid.
Bake at 350 for 45 minutes or until the chicken is tender.
Garnish with parsley before serving.
ENJOY! j

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CHICKEN TETRAZZINI
3 - 4 Lb Chicken (whole)
2 Med Onions (coarsely chopped)
2 Med Carrots (coarsely chopped)
1/2 Tsp ea Thyme, Basil and Garlic Powder.
1 Lg Bay Leaf.
8oz Spaghetti (uncooked)
5 Tbs Butter.
1/4 Cup Flour.
2 - 3 Cups Chicken Stock (reserved from cooking the chicken)
1/2 Cup Dry White Wine.
Salt and Pepper to taste.
4oz Can Sliced Mushrooms (drained)
3-4 Tbs Heavy Cream.
1/4 Cup Parmesan Cheese (grated).
2 Tbs Dry Bread Crumbs.

Place the whole chicken into a large pot, cover with water, add onions, carrots and herbs.
Bring to a boil then reduce heat and simmer for 45 minutes or until the chicken is tender.
Skim off and discard any grease then let the chicken cool in it's own stock.
When the chicken has cooled, remove the skin and bones and return these to the stock in the pot.
Cook over medium high heat until the stock has reduced to about 2 or 3 cups.
Meanwhile shred the chicken and set aside.
Cook the spaghetti and drain.
Toss the spaghetti with 1 Tbs butter, garlic powder and nutmeg and place into an oven proof dish.
Arrange the shredded chicken on top and set aside.
Pre-heat oven to 400
SAUCE:
Melt 4 Tbs butter in a saucepan, add flour, stir until smooth.
Add chicken stock bring to a boil, stirring constantly.
Reduce heat, add mushrooms, cream and wine, simmer for 3 minutes.
Spoon sauce over the chicken and spaghetti, top with Parmesan cheese and bread crumbs.
Bake at 400 degrees for 10 - 15 minutes or until top is golden brown.
ENJOY: j
GOOD LUCK!! sp