We like this one - it tastes even better if you make it a day in advance, and it's just as good after freezing, too. Skin the chicken before you brown it to cut down on fat.

Becky
Lompoc, CA

* Exported from MasterCook *

Chicken Cacciatore

Recipe By :Becky Chatham
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 broiler-fryers -- cut into pieces
1/4 cup olive oil
2 medium onions sliced
2 carrots -- sliced
1 stalk celery -- sliced
1 green pepper -- sliced
1 pound mushrooms -- sliced or halved
2 cloves minced garlic
1 can chopped tomatoes (1 lb, 12 oz) -- undrained
1 package instant chicken broth or 2 bouillon cubes
1/4 C chopped parsley -- (1/4 to 1/2)
salt and pepper -- to taste
1/2 teaspoon each dried oregano, basil, marjoram,
rosemary & thyme
1/2 cup sherry
1/2 cup sliced black olives
2 tablespoons cornstarch -- dissolved in 1/4 cup water
Parmesan cheese

In a large Dutch oven, brown chicken in olive oil and set aside. Sauté vegetables in olive oil for a few minutes. Stir in tomatoes, broth, parsley, seasonings and sherry. Cook a few minutes to blend. Add chicken to pot, cover and bake at 350 for 45 minutes or until chicken is almost tender. Uncover, add olives and bake 15 to 20 minutes longer. Remove chicken and vegetables to platter. Add cornstarch and water to liquid, and boil until thickened, approximately 2 minutes. Pour over chicken. Sprinkle with Parmesan and serve with pasta or rice.

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I bounce back and forth on a couple of recipes here are two we enjoy.

This first one has no quantities, I saw it done on a cooking show years ago and could only manage to copy down the ingredients. It really is quite good. You could go with the qunaties as described in the second recipe I bet it's close.

Chicken Cacciatore

chicken breasts ,or thighs and breasts
flour
salt and pepper to taste
whole button mushrooms
chopped celery, onion and carrots
minced garlic
chopped tomatoes, about triple the quantity of the other chopped veggies
sprigs of oregano, thyme and basil
red wine
tomato paste

Cook the chopped veggies in olive oil until soft but not browned, add garlic. Cook until soft. Add mushrooms cook until they start to give up some liquid. Add tomatoes

Dip the chicken in flour, shake off excess. In a separate pan from the veggies ,brown the chicken pieces. Season with salt and pepper. When lightly browned add red wine.

Put olive oil in the bottom of a roaster, place veggies and herbs in the roaster, lay the chicken on top. Add more wine. Place about a tsp of tomato paste on the each of the chicken pieces.

Cook covered at 400 until chicken is cooked through. Aboun an hour or so.

Chicken Cacciatore

8 Chicken breasts or a combo of breasts and thighs
1 1/2 Tbl Olive Oil
1 1/4 Cup Onions Chopped
8 Oz Mushrooms rinsed, drained , and quartered
1 1/2 Tsp Garlic Minced
1 Tsp Dried Oregano
2 Tbl Parsley Chopped
2 Cup Tomato Sauce
1/2 Cup chicken broth
1/2 Cup Kalamata Olives pitted and quartered (optional)

Rinse the chicken and pat dry. Sprinkle lightly with salt and pepper.Pour 1 tbsp oil into a 10-12" nonstick pan over med-high heat. When hot,add the chicken and brown well(work in batches if it won't all fit). As chicken pieces are browned, transfer to a foil pan (8-9" square). In the same pan, add the remaining oil and the onions, mushrooms, garlic,
oregano and parsley. Stir often over med-high heat until vegetables are limp 12-15 minutes). Stir in the tomato sauce and chicken broth. Bring to a boil over high heat, stirring often; reduce heat, cover and simmer about 20 minutes to blend flavors. Add olives to sauce, remove from heat and pour over the chicken in the pan. Seal pan with foil and bake, covered, in a 375f oven for 1 to 1 1/4 hours.~

Thanks so much Becky and Chase, all of these look really good, can't wait to try them all out.

Boomergirl

I've been using this one for years now.

Chicken Cacciatore by Shopper (Christiane )

I use 5 or 6 chicken breasts ( Half a breast each )
3 tablespoons shortening ( I use light olive oil )
2 medium onions, thinly sliced
2 cloves garlic minced
3 stalks celery chopped
1 can ( 1 pound or 16 oz ) tomatoes - i use the diced ones
1 can ( 8 ounce ) tomato sauce
1/3 minced green pepper
1 teaspoon salt
1/4 black pepper
1/2 teaspoon crushed basil
1 bay leaf
1/4 cup Chianti wine ( if desired )

Brown chicken breasts in hot oil in skillet
Layer onion slices in slow cooker
Put browned ckicken pieces on top of onion slices
Then add remaining ingredients ( i put them all in a bowl first and mix them together and then pour over the chicken breasts)
Cover and cook on Low 6 to 8 hrs ( or High 3- 4 hrs )
Discard bay leaf.

I do use the Chianti, probably half a cup, and a bunch of fresh, sliced mushrooms too.