Chicken cacciatora #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken; cut in pieces | |
| ⅓ | cup | Salad oil |
| 2 | mediums | Onions; cut in 1/4\" slices |
| 1 | large | Can tomatoes |
| 1 | can | Seasoned tomato sauce |
| 2 | Cloves garlic; minced | |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Celery seed |
| ½ | teaspoon | Oregano or sage |
| 1 | Bay leaves; (up to 2) | |
Directions
Brown chick in hot salad oil, then remove. Add onions and cook over low heat until golden but not brown. Drain off excess fat. Add remaining ingredients. Add chicken and simmer covered 15 minutes; uncover and cook, turning chicken in sauce occasionally, until chicken is tender and sauce is thick (consistency of catsup), about 45 minutes to 1 hour. Skim off excess fat and remove bay leaf before serving.
Busted by Barb
Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998