Chicken cacciatora
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Boiler-fryer chicken -- cut |
| Up | ||
| ¼ | cup | Salad oil |
| 1 | each | Onion -- chopped |
| 8 | ounces | Cans tomato sauce |
| 1 | teaspoon | Dried oregano -- crushed |
| ¼ | teaspoon | Dried thyme -- crushed |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Clove garlic -- minced | |
| 2 | tablespoons | Dry red wine |
| 2 | ounces | Can sliced mushrooms -- |
| Drained | ||
| Cooked spaghetti | ||
| Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: | ||
Directions
In large skillet or slow-cooking pot with browing unit, brown chicken in hot oil. Drain. In slow-cooking pot, combine chicken with onion, tomato sauce, oregano, thyme, salt, pepper, garlic and wine. Cover and cook on low 4 to 5 hours. Stir in drained mushrooms. Spoon over hot cooked spaghetti.
Recipe By :
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking