Pollo alla cacciatora (chicken cacciatora)

Yield: 1 Servings

Measure Ingredient
Olive oil
1 Chicken (2 1/2 to 3 pounds) cut up
2 Onions sliced
2 Garlic cloves minced
2 cups (1-pound can) Italian tomatoes
1 can (8 ounces) tomato sauce
1 teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Celery seed
1 teaspoon Crushed dried oregano
2 Bay leaves
½ cup Dry white wine

Heat small amount of oil in large deep skillet. Brown chicken on all sides.

Remove chicken and keep hot. cook onions and garlic in oil in skillet until tender. Add other ingredients except wine, and blend. cook for 5 minutes.

return chicken to skillet. Cover and simmer for 45 minutes. Add wine and cook, uncovered, for about 15 minutes. Remove bay leaves, serve with spaghetti or your favorite type of pasta. (Woman's Day Cookbook) Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Aug 2, 1997

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