Italian: chicken cacciatore (contadina)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All-purpose flour |
| 2 | teaspoons | Salt, divided |
| ½ | teaspoon | Pepper, divided |
| 3 | tablespoons | Olive oil |
| 3 | To 3-1/2 pounds chicken, 4 | |
| Breasts, 4 thighs, skin | ||
| Removed | ||
| 1 | cup | Sliced onion |
| 1 | cup | Sliced mushrooms |
| 1 | cup | Green pepper rings |
| 2 | 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 |
| Whole Peeled Tomatoes and | ||
| Juice | ||
| 1 | pounds | Dry pasta, cooked and |
| Drained, or 2 cups rice, | ||
| Cooked | ||
Directions
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