Chicken cacciatora

Yield: 4 servings

Measure Ingredient
2½ pounds Boiler-fryer chicken -- cut
\N \N 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 \N Clove garlic -- minced
2 tablespoons Dry red wine
2 ounces Can sliced mushrooms --
\N \N Drained
\N \N Cooked spaghetti
\N \N Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:

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

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