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Prep Time:
20 minutes

Cook Time:
30 to 40 minutes

Servings:
4 Servings

Prep Time:
20 minutes

Cook Time:
30 to 40 minutes

Servings:
4 Servings

Chicken Cacciatore

INGREDIENTS

Chicken Cacciatore

  • 1 3-lb (1.5 kg) chicken, cut up
  • 1/3 C. (75 mL) all-purpose flour
  • salt and black pepper
  • 1/4 C. (50 mL) Crisco® Pure Vegetable Oil
  • 1 medium onion, chopped
  • 1 1/2 C. (375 mL) sliced mushrooms
  • 1/2 C. (125 mL) chopped green pepper
  • 2 garlic cloves, minced
  • 1 19-oz (540 mL) can of whole tomatoes, undrained, coarsely chopped
  • 1 8-oz (227 g) can of tomato sauce
  • 3/4 tsp. (4 mL) salt
  • 1/2 tsp. (2 mL) dried oregano leaves
  • hot cooked noodles

DIRECTIONS

  1. Place flour in large plastic food storage bag. Add a few chicken pieces. Shake to coat. Remove chicken from bag. Repeat with remaining chicken. Heat oil in large skillet. Add chicken. Brown over medium-high heat. Remove chicken from skillet; set aside. Add onion, mushrooms, green pepper and garlic to skillet. Sauté over moderate heat until tender (about 4 minutes).
  2. Add tomatoes, tomato sauce, salt, and oregano, stirring to combine ingredients. Place chicken pieces on top of tomato mixture. Cover. Reduce heat. Simmer 30 to 40 minutes, or until chicken is tender and meat near bone is no longer pink. Serve with noodles.