Italian: chicken cacciatore (contadina)

Yield: 8 servings

Measure Ingredient
½ cup All-purpose flour
2 teaspoons Salt, divided
½ teaspoon Pepper, divided
3 tablespoons Olive oil
3 \N To 3-1/2 pounds chicken, 4
\N \N Breasts, 4 thighs, skin
\N \N Removed
1 cup Sliced onion
1 cup Sliced mushrooms
1 cup Green pepper rings
2 \N Cloves garlic, minced
2 teaspoons Dried oregano leaves, crush
1 teaspoon Dried basil leaves, crushed
3½ cup (29-oz can) tomato sauce
1¾ cup (14-1/2 oz can) Contadina
\N \N Whole Peeled Tomatoes and
\N \N Juice
1 pounds Dry pasta, cooked and
\N \N Drained, or 2 cups rice,
\N \N Cooked

Combine flour, 1 teaspoon salt, and ¼ teaspoon pepper. Coat chicken pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside. Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken. Bake in preheated 350-degree F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice.

SOURCE: Contadina

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